roasted salmon with cranberry-mustard sauce
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A terrific way to finish off the cranberry relish. Make full use of your oven — and your time — by roasting small red-skinned potatoes alongside the fish, then tossing the potatoes with butter and parsley to have as a side dish.
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yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For roasted salmon with cranberry-mustard sauce
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nonstick vegetable oil spray
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3 Tbspwalnut oil or olive oil
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2 Tbspdijon mustard
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4 6-ozboneless salmon fillets with skin
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1/3 ccranberry relish, room temperature
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2 Tbspchopped shallots
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2 Tbspred wine vinegar
How To Make roasted salmon with cranberry-mustard sauce
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1Preheat oven to 450°F. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Sprinkle salmon with salt and pepper. Place on prepared baking sheet, skin side down. Brush top of salmon with 2 tablespoons mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.
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2Preheat broiler. Whisk cranberry relish, shallots, and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon sauce over; serve.
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