There was a time
when you'd see relatively few salmon recipes on this blog. Now it seems as if
I'm posting one every day. That's an exaggeration, I know, but lately it seems
as if every time Mr. O-P goes to the store he comes home with a piece of
salmon. This is wild caught and was definitely delicious, particularly with a
mustard glaze and this wonderful sauce. And easy? I just can't tell you how
easy.
I found the recipe on epicurious.com while trolling for ideas for St. Patrick's Day. I figured that finding lingonberry preserves would be impossible, but no! They had it at my local market. (Good news there because I have long wanted to make a lingonberry sauce to serve atop Swedish pancakes, but I digress.) If you can't find it in your area, a reviewer of this recipe suggested substituting cranberry sauce. That would probably work just fine, but having now tasted the lingonberry version, I think the cranberry substitution would make the sauce a bit harsh. Nevertheless, this is a recipe worth trying.
I found the recipe on epicurious.com while trolling for ideas for St. Patrick's Day. I figured that finding lingonberry preserves would be impossible, but no! They had it at my local market. (Good news there because I have long wanted to make a lingonberry sauce to serve atop Swedish pancakes, but I digress.) If you can't find it in your area, a reviewer of this recipe suggested substituting cranberry sauce. That would probably work just fine, but having now tasted the lingonberry version, I think the cranberry substitution would make the sauce a bit harsh. Nevertheless, this is a recipe worth trying.
Mustard-Roasted Salmon with Lingonberry Sauce
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted, divided
2 6-ounce salmon fillets
2 tablespoons chopped shallots
2 tablespoons lingonberry preserves
2 tablespoons raspberry vinegar
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 saute 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.
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted, divided
2 6-ounce salmon fillets
2 tablespoons chopped shallots
2 tablespoons lingonberry preserves
2 tablespoons raspberry vinegar
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 saute 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.
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I've never cooked salmon (although I love it in a restaurant if cooked properly) nor tasted lingonberry, but this looks delicious!
ReplyDeleteI know that I can get lingonberry preserves here, so I will pick some up. We eat a lot of salmon here too, and everyone seems to have the same recipe. This is definitely different and pretty enough for a dinner party - thank you.
ReplyDeleteWow, this looks wonderful! Just bought some salmon on sale the other day...it's waiting now in the freezer. I think I'll try your recipe for it--thanks!
ReplyDelete--G
gingerwroot.com
This sounds amazing!! Thanks for sharing on "What's for Dinner" linky!
ReplyDelete