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1
Preheat grill to medium-high and coat with oil.
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2
Season both sides of each salmon fillet with salt and pepper and place on the grill.
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3
Grill until the center is still slightly pink, 6 to 8 minutes total, rotating fish 90 degrees halfway during cooking on each side to obtain hash marks.
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4
Remove from the grill.
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5
Meanwhile, make the pear butter sauce: In a medium saucepan, combine the diced pears, sugar, and hard cider.
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6
Cook over medium-high heat until the pears are translucent, about 5 minutes.
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7
Add the cream and cook until reduced by half, about 6 minutes.
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8
Add the butter several pieces at a time, whisking constantly to blend, and removing from the heat periodically to prevent the sauce from breaking.
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9
Add 1/4 teaspoon salt and 1/8 teaspoon white pepper and whisk to blend.
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10
Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
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11
(Do not allow sauce to boil or it will separate.)
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12
Place the salmon on the plate with the roasted potatoes, drizzle the pear butter over the salmon and serve immediately.
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13
Preheat oven to 400 degrees F.
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14
Halve any larger potatoes so that they will all be about the same size.
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15
Put potatoes in a large bowl and season with olive oil, salt, and pepper, tossing to coat.
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16
Transfer potatoes and any oil from the bowl to a parchment paper-lined baking sheet and spread into a single layer.
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17
Roast for 20 minutes, stirring potatoes halfway through with a long-handled spoon.
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18
Remove potatoes from oven and sprinkle with freshly minced herbs and garlic.
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19
Return potato mixture to the oven and roast an additional 15 minutes or until tender.
