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Serves 2
2 tbs Dijon mustard
2 tbs unsalted butter, melted and divided
2 6-oz salmon fillets
Salt and pepper to taste
2 tbs chopped shallots
2 tbs lingonberry preserves (cranberries may be substituted)
2 tbs raspberry vinegar
Preheat oven to 450° F/230° C.
1. Oil a small, rimmed baking dish or sheet and place salmon on it, skin side down. Sprinkle with salt.
2. Stir mustard and 1 tbs of melted butter in a small dish. Spread on top of the salmon fillets and season generously with pepper.
3. Bake until salmon is cooked through and mustard is browned, about 10 minutes.
4. Meanwhile, heat remaining 1 tbs of butter in a small skillet. Add shallots and sauté about 2 minutes.
5. Add preserves and vinegar, stir mixture until smooth and preserves are melted. Bring to a simmer. Correct seasoning.
6. Spoon sauce over fish and serve.
Source: Bon Appétit, March 2004
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