Salmon Roasted with Mustard and Lingonberry Sauce

Serves 2

2 tbsp Dijon mustard

2 tbsp unsalted butter, melted and divided

2 6-oz salmon fillets

Salt and pepper to taste

2 tbsp chopped shallots

2 tbsp lingonberry preserves (cranberries may be substituted)

2 tbsp raspberry vinegar

Preheat oven to 450° F/230° C.

  1. Oil a small, rimmed baking dish or sheet and place salmon on it, skin side down. Sprinkle with salt.
  2. Stir mustard and 1 tbsp of melted butter in a small dish. Spread on top of the salmon fillets and season generously with pepper.
  3. Bake until salmon is cooked through and mustard is browned, about 12 minutes.
  4. Meanwhile, heat remaining 1 tbsp of butter in a small skillet. Add shallots and sauté about 2 minutes.
  5. Add lingonberry preserves and vinegar, stir mixture until smooth and preserves are melted. Bring to a simmer. Correct seasoning.
  6. Spoon sauce over fish and serve.

Source: "Bon Appetit", March 2004

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