Mustard Salmon With Lingonberry Sauce Recipes

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• 1. Preheat oven to 450°F.
• 2. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
• 3. Oil small rimmed baking sheet and place salmon on sheet, skin side down.
• 4. Sprinkle salmon with salt.
• 5. Spread top of salmon with mustard mixture and season generously with pepper.
• 6. Bake until salmon is cooked through and mustard browns, about 10 minutes.
• 7. Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
• 8. Add shallots and sauté 2 minutes.
• 9. Add preserves and vinegar; stir until preserves melt and mixture is smooth.
• 10. Bring to simmer.
• 11. Season sauce to taste with salt and pepper.
• 12. Spoon sauce over fish and serve.

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

ROASTED SALMON FILLETS WITH LINGONBERRY GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix melted butter and Dijon in a small bowl until well blended.
• Place salmon fillets on a baking sheet and brush the tops and sides with Dijon mixture. Sprinkle with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
• While the salmon is baking, melt butter for glaze in a skillet over medium heat. Add green onions and saute until lightly browned, about 5 minutes. Add jam and vinaigrette, then season with salt and pepper. Cook and stir until thickened, about 3 minutes.
• Plate the salmon and divide the glaze between the two fillets.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• 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 sauté 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.

SALMON WITH MUSTARD-CREAM SAUCE

Steps:

• Heat greased barbecue to medium heat.
• Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
• Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.