I've made this a handful of times, so it's kind of staple around here. I don't have raspberry vinegar and didn't want to spend the $20 on a bottle, so I used a combo of balsamic and white balsamic. Then, I finished the sauce with a little butter to smooth out the tang. Poured a '00 Williams-Selyem Rochioli Riverblock Pinot with it last night. CRAZY good!
Topic: RC: Mustard roasted salmon w/ligonberry sauce
Author: Debra Weber
Date: 20040206140421
--------------------------------------------------------------------------------
(Jenise, did I do that right?) I posted under the crepes that I\'d just discovered that Nordic speciality Ligonberries, since moving to MN. I\'d thought of it only for dessert until I found this great recipe in Bon Appetit for salmon. Here it is
Mustard Roasted Salmon with Ligonberry Sauce
2 tablespoons Dijon mustard
2 tablespoons butter, melted & divided
2 6-oz. salmon fillets
2 tablespoons chopped shallots
2 tablespoons ligonberry preserves
2 tablespoons raspberry vinegar
Preheat oven to 450. Combine the mustard w/1 tablespoon of the melted butter. Film a small baking dish with some oil and place the salom in it, skin side down. Sprinkle the fish with some salt and smear on the mustard/butter. Add a few grinds of pepper and bake for about 10 minutes. While the salmon is cooking fix the sauce by heating the remaining butter in a small skillet and saute the shallots about 2 minutes. Add the preserves and vinegar and stir until the preserves melt. Bring it to a simmer, season with salt and pepper and pour over the salmon.
(Bon Appetit, March, \'04)
I\'m taking wine suggestions, I\'m learning about French wines so what would you suggest w/this meal? My husband is partial to california