Roasted Salmon with Cranberry-Mustard Sauce

Entrees, Holiday Recipes.
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. Green beans or a mixed green salad finishes off the meal. 

Roasted Salmon with Cranberry-Mustard Sauce


Quantity Ingredients
Nonstick vegetable oil spray
3 tbsp walnut oil or olive oil
2 tbsp Dijon mustard
4 6-ounce boneless salmon fillets with skin
1/3 cup raw cranberry relish, room temperature
2 tbsp chopped shallots
2 tbsp red wine vinegar


1. Preheat oven to 450�F. Spray small baking sheet with nonstick spray. 2. 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. 3. 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.