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.

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

Source: "Bon Appetit", March 2004

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