Mustard-roasted Salmon With Lingonberry Sauce

“Salmon roasted in mustard goes perfectly with lingonberry
sauce.”
Serving: Makes 2 servings
Ingredients
• 2 tbsps. Dijon mustard
• 2 tbsps. unsalted butter, melted, divided
• 2 6-oz. salmon fillets
• 2 tbsps. chopped shallots
• 2 tbsps. lingonberry preserves
• 2 tbsps. raspberry vinegar
Direction
• Begin preheating oven to 450 degrees F. In a small dish, whisk together 1
tbsp. of melted butter and 2 tbsps. of mustard. Grease a small-rimmed baking
sheet with oil, then arrange salmon with its skin side facing downwards onto
the sheet. Scatter salt onto salmon. Spread a generous amount of pepper to
season together with mustard mixture over the salmon. Bake for about 10
minutes until mustard is browned and salmon is cooked through.
• In the meantime, bring the rest of butter (1 tbsp.) to medium heat in a heavy
small skillet. Put in shallots, then sauté for 2 minutes. Add in vinegar and
preserves; whisk until smooth and preserves are melted. Simmer. Add pepper
and salt to season the sauce.
• Pour sauce onto the fish using a spoon; serve.
Nutrition Information
• Calories: 530
• Total Carbohydrate: 16 g
• Cholesterol: 124 mg
• Total Fat: 35 g
• Fiber: 1 g
• Protein: 36 g
• Sodium: 275 mg
• Saturated Fat: 13 g