Ingredients
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2
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2
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12
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2
-
2
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2
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-
-
-
-
-
-
-
-
Directions
Mustard-Roasted Salmon With Lingonberry Sauce, From epicurious.com. Posted for ZWT6., 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!, 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 – 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
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Steps
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1
Done
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Preheat Oven to 450f |
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2
Done
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Stir 2 Tablespoons Mustard and 1 Tablespoon Melted Butter in Small Dish. |
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3
Done
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Oil Small Rimmed Baking Sheet and Place Salmon on Sheet, Skin Side Down. |
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4
Done
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Sprinkle Salmon With Salt. |
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5
Done
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Spread Top of Salmon With Mustard Mixture and Season Generously With Pepper. |
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6
Done
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Bake Until Salmon Is Cooked Through and Mustard Browns, About 10 Minutes. |
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7
Done
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Meanwhile, Heat Remaining 1 Tablespoon Butter in Heavy Small Skillet Over Medium Heat. |
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8
Done
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Add Shallots and Saut 2 Minutes. |
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9
Done
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Add Preserves and Vinegar; Stir Until Preserves Melt and Mixture Is Smooth. |
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10
Done
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Bring to Simmer. |
