Cranberry Mustard Salmon

I had half a jar of cranberry relish leftover from the holidays and two salmon steaks in the fridge.  A quick search provided this recipe from Epicurious and 20 minutes later, a delicious dinner.  The vinegar cuts the sweetness of the cranberries and the dijon mustard gives the salmon with a great flavor.  DSC_0147

What to buy (serves 2):

  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 boneless salmon fillets
  • 1/3 cup cranberry relish
  • 2 tablespoons red wine vinegar

What to do:

  • preheat oven to 450 degrees
  • whisk oil and mustard in medium bowl to blend
  • sprinkle salmon with salt and pepper and place in a baking dish, skin side down
  • spoon 2 tablespoons mustard-oil mixture on top of salmon fillets
  • whisk cranberry relish and vinegar into remaining mustard-oil mixture and season with salt and pepper
  • roast salmon until fish is cooked through, about ten minutes
  • transfer to plates and spoon sauce over; serve hot

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