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Roasted Salmon With Cranberry-Mustard Sauce

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. Boil slim green beans or haricots verts to complement the main course. End the meal with slices of marble pound cake ("toasted" briefly in the oven) topped with chocolate sauce and whipped cream.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Nonstick vegetable oil spray - as needed
3 tablespoons 45mlWalnut oil or olive oil
2 tablespoons 30mlDijon mustard
4   Boneless salmon fillets with skin - (6 oz ea)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/3 cup 30g / 1.1ozRaw cranberry relish - room temperature
2 tablespoons 30mlChopped shallots
2 tablespoons 30mlRed wine vinegar

Recipe Instructions

Preheat oven to 450 degrees. 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.

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.

This recipe yields 4 servings.

Bon Appetit, November 2001


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