Mustard-Roasted Salmon with Lingonberry Sauce: Difference between revisions
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[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Salmon]] | [[Category:Salmon]] | ||
[[Category:Very Good]] | |||
Latest revision as of 18:22, 29 September 2009
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 12 min |
| Source | Epicurious |
| Yield / serves | 2 servings |
| Rating | Very good |
Ingredients
- 2 T Dijon mustard
- 2 T unsalted butter, melted, divided
- 2 6-oz salmon fillets
- 2 T chopped shallots
- 2 T lingonberry preserves
- 2 T raspberry vinegar
Preparation
Preheat oven to 400°. Stir mustard and 1 T melted butter in small dish. Place salmon, skin side down, on oiled, rimmed baking dish. Sprinkle with salt (very lightly). Spread with mustard mixture; season generously with pepper. Bake until salmon is done and mustard browns, about 10 minutes.
Meanwhile, heat remaining butter in small skillet. Add shallots and saute 2 minutes. Add preserves and vinegar; stir until smooth. Bring to a simmer. Season to taste. Spoon sauce over fish and serve.
