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.