Mustard-Glazed Salmon with Cranberry-Apple Compote


Main dish

Mustard-Glazed Salmon with Cranberry-Apple Compote

The sweet and tart flavors of the compote and mustard topping would make this dish a perfect foil for a pinot gris wine from Oregon.

4 (5-ounce) skinless salmon fillets

2 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh parsley, chives and/or tarragon

Sea salt and freshly ground pepper

1 tablespoon stone ground mustard

Cranberry Apple Compote (see recipe)

Brush salmon with olive oil and season with herbs, salt and pepper.

Heat a seasoned cast iron grill pan until just starting to smoke (or heat an outdoor grill to high heat).

Cook the salmon for 3 to 4 minutes per side, until done to your liking. Spread mustard on top of each fillet and serve with compote. Makes 4 servings.

Source: Adapted from chef Scott Baker, Osthoff Resort, Elkhart Lake, Wis.

Per serving (excluding compote): 264 calories, (56 percent from fat), 16 g fat (2.3 g saturated, 8 g monounsaturated), 78 mg cholesterol, 28.4 g protein, 0.4 g carbohydrate, 0.2 g fiber, 107 mg sodium.

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