Mustard Salmon With Lingonberry Sauce Recipes

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.

ROASTED SALMON WITH CRANBERRY-MUSTARD SAUCE

Steps:

• 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.
• 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.

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

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.