Mustard and Maple Glazed Salmon with Orange Compote

By Joelene

Ingredients

• 3 oranges
• 2 tablespoons sugar
• 2 tablespoons champagne (or rice vinegar)
• 1 shallot (finely chopped)
• 1/4 cup white wine
• 1 tablespoon butter
• 1 tablespoon chives (chopped)
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
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• Salmon ingredients
• 2 1/2 pounds salmon
• salt & pepper (to taste)
• 1/2 cup whole grain Dijon mustard (or specialty mustard)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3 tablespoons maple syrup
• 1 teaspoon paprika

Preparation

Step 1

Directions For Compote:
Using a sharp paring knife, remove the peel from the oranges and then cut the segments of fruit away from the dividing membranes. Place segments in a small mixing bowl. Squeeze the juice from the remaining orange pulp (or add ¼ cup orange juice) into a small saucepan. Stir in sugar, vinegar (or champagne), wine and shallot. Simmer over low heat until slightly thickened, about 2 minutes. Whisk in butter. Pour mixture over orange segments. Stir in chives and salt. Mix together and set aside.

Directions for Salmon:
Place salmon on a nonstick baking sheet and season with salt and pepper.

Whisk together mustard, lemon juice, olive oil, maple syrup and paprika.

Brush mixture liberally over salmon. Bake at 400 degrees for about 10 minutes or until salmon browns around the edges and is cooked through. Serve warm or cold with orange compote.