roasted salmon with cranberry-mustard sauce

Name: Roasted Salmon with Cranberry-Mustard Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: - nonstick vegetable oil spray; 3 tablespoon(s) walnut oil or olive oil; 2 tablespoon(s) dijon mustard; 4 6-oz - boneless salmon fillets with skin; 1/3 cup(s) cranberry relish, room temperature; 2 tablespoon(s) chopped shallots; 2 tablespoon(s) red wine vinegar

6 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 21, 2015

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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prep time 15 Min

cook time 15 Min

method Bake

yield 4 serving(s)

Ingredients

- nonstick vegetable oil spray
3 tablespoons walnut oil or olive oil
2 tablespoons dijon mustard
4 6-oz - boneless salmon fillets with skin
1/3 cup cranberry relish, room temperature
2 tablespoons chopped shallots
2 tablespoons red wine vinegar

How To Make roasted salmon with cranberry-mustard sauce

Step 1

Preheat 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.

Step 2

Preheat 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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