Salmon - with Cranberry-Mustard Vinaigrette

By á-47

Ingredients

• 4 (6 oz) boneless salmon fillets
• salt and pepper
• 2 Tbsp. canola oil
• Cranberry-Mustard Vinaigrette
• 1 Tbsp. minced shallot
• 1/4 tea. Dijon mustard
• 1/4 tea. dry mustard
• 1/4 cup fresh or frozen cranberries
• 1/2 tea. sugar
• 14 tea. salt
• 2 Tbsp. rice wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tea. minced fresh thyme

Preparation

Step 1

Make vinaigrette: combine shallot, Dijon mustard, dry mustard, cranberries, sugar, salt and rice wine vinegar in blender or food processor. Mix well. With the machine running, gradually add the olive oil in a thin stream. Finally, add the thyme and pulse to combine.

Preheat oven to 400 degrees. Pat the salmon dry with paper towels. Season generously with salt and pepper. In a large skillet, heat the canola oil over medium-high heat until almost smoking. Place the salmon in the pan, skin side up,m and cook for 2-3 minut3es, or until browned on the bottom. Turn the salmon over and cook for 2 minutes. Place the salmon on a baking sheet and roast in the oven for 3-5 minutes, or until barely translucent in the center.

Serve hot, with vinaigrette spooned over.