Mustard Salmon With Lingonberry Sauce Recipes

SLOW ROASTED MUSTARD SALMON

Steps:

• Preheat the oven to 300 degrees F.
• Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
• Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.
• Spoon sauce over fish and serve.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• Preheat oven to 450°F
• Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
• Oil small rimmed baking sheet and place salmon on sheet, skin side down.
• Sprinkle salmon with salt.
• Spread top of salmon with mustard mixture and season generously with pepper.
• Bake until salmon is cooked through and mustard browns, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
• Add shallots and sauté 2 minutes.
• Add preserves and vinegar; stir until preserves melt and mixture is smooth.
• Bring to simmer.
• Season sauce to taste with salt and pepper.
• Spoon sauce over fish and serve.

SWEDISH LINGONBERRY SAUCE

Steps:

• Drain berries, wash and pick out any leaves.
• Place berries in saucepan; add water and heat to boiling.
• Add sugar; stir to dissolve. Simmer 10 minutes.
• Remove from heat.
• Place saucepan in cold water; stir sauce for 1-2 minutes.
• Serve warm if using for pancakes, chill if serving with meat.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• 1. Preheat oven to 450°F.
• 2. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
• 3. Oil small rimmed baking sheet and place salmon on sheet, skin side down.
• 4. Sprinkle salmon with salt.
• 5. Spread top of salmon with mustard mixture and season generously with pepper.
• 6. Bake until salmon is cooked through and mustard browns, about 10 minutes.
• 7. Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
• 8. Add shallots and sauté 2 minutes.
• 9. Add preserves and vinegar; stir until preserves melt and mixture is smooth.
• 10. Bring to simmer.
• 11. Season sauce to taste with salt and pepper.
• 12. Spoon sauce over fish and serve.