ROASTED SALMON WITH CRANBERRY-MUSTARD SAUCE

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Roasted Salmon with Cranberry-Mustard Sauce image

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.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 30m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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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