Ingredients Jump to Instructions ↓

  1. Nonstick vegetable oil spray - as needed

  2. 3 tablespoons 45ml Walnut oil or olive oil

  3. 2 tablespoons 30ml Dijon mustard

  4. 4 Boneless salmon fillets with skin - (6 oz ea)

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1/3 cup 30g / 1.1oz Raw cranberry relish - room temperature

  8. 2 tablespoons 30ml Chopped shallots

  9. 2 tablespoons 30ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend.

  2. Sprinkle salmon with salt and pepper. Place on prepared baking sheet, skin-side down. Brush top of salmon with 2 tablespoons mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.

  3. Preheat broiler. Whisk cranberry relish, shallots, and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon sauce over; serve.

  4. This recipe yields 4 servings.


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