Mustard-Roasted Salmon With Lingonberry Sauce

Total Time
25mins
Prep 10 mins
Cook 15 mins

From epicurious.com. Posted for ZWT6.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Great salmon recipe! The only change I made was to use a cherry balsamic vinegar becasue I didn't have raspberry. The method for cooking the salmon is absolutely perfect. I didn't have to adjust the time at all. The sauce is a nice counterbalance to the Dijon mustard. I had almost exactly 2 T. left in my jar of lingonberry jam. It was meant to be! Made for Family Picks during ZWT9 for the Soup-A-Stars. Thank you!

5 5

This is a lovely dish, I loved the lingonberry with the shallot, I cut the recipe in half for one serving and wished I had made all of the sauce. I pan roasted my salmon - I used a skin on Coho fillet and cooked it skin side down in a partially covered pan until mostly cooked through then flipped it over briefly. Thanks for sharing , made for ZWT 9 Family Picks by one Mike and the Appliance Killers

5 5

This was spectacular! I tasted the sauce beforehand and found it a bit tart. But in combination with the salmon, it was just right.