Sunday Supper

Dress up salmon with cranberry compote

 <span class="cutline_leadin">Mustard-Glazed Salmon with Cranberry-Apple Compote</span>
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.

More information


Cranberry Apple Compote

2 Golden Delicious apples, peeled, cored and diced small

1/2 cup fresh cranberries

1/4 cup dried cranberries

1 cup dry white or rose wine

2 tablespoons maple syrup

1/2 cup water

Pinch sea salt

Combine all of the ingredients in a sauce pot. Bring to a boil, then reduce to a simmer. Cook until the cranberries have jelled and the apples are tender, about 10 minutes. Makes about 2 cups.

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

Per 2-tablespoon serving: 38 calories, trace fat, 0 cholesterol, trace protein, 7.1 g carbohydrate, 0.8 g fiber, 1.50 mg sodium.

If there is one fruit that says “holidays,” it's the cranberry, but the tangy crimson berries are also a wonderful addition to fall and winter meals.

Native to New England and grown in marshes or bogs (Wisconsin produces more than half the world’s supply), cranberries tend to get pigeonholed as a turkey accompaniment, but with fresh berries readily available, this is a great time of year to use them more often.

Here are a few tips:

• To tone down the acid, add 1/4 teaspoon baking soda when cooking cranberries. You'll find you will need less sugar.

• A 12-ounce bag of fresh cranberries yields about 3 cups whole berries or 21/2 cups chopped. Cranberries can be easily chopped by pulsing in a food processor.

• Fresh berries can be refrigerated in their original packaging for up to two weeks or frozen for up to a year.

• To prep, rinse and discard any brownish or soft berries (white berries are actually the sweetest); if frozen, there's no need to thaw before use.

I adapted the recipe here from chef Scott Baker of L'ecole de la Maison at the Osthoff Resort in Elkhart Lake, Wis. Begin the meal with a pureed soup such as cauliflower and accompany the salmon with a seasonal green vegetable and brown rice or couscous.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of “Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.”

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