Or cranberry sauce? Made this tasty dish last night. Quick and easy.
Roasted Salmon with Cranberry Shallot Relish
4 6-oz. salmon fillets
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
½ cup cranberries
¼ cup brown sugar
1/8 tsp. cardamom (optional)
1 medium shallot, chopped
2 Tbsp. red wine vinegar
Preheat oven to 400˚F. Whisk oil and mustard together in small bowl. Lightly oil roasting pan. Place fillets in pan skin side down. Season with salt and pepper, and brush half of oil/mustard mixture on fish. Roast until medium rare, about 13-15 minutes.
To bowl of food processor, add cranberries, brown sugar, and cardamom. Pulse until relishy. Add to remaining oil/mustard mixture, along with shallots and red wine vinegar. Season and stir well.
Brown salmon under broiler, if desired, then serve topped with relish.
Source: Adapted from Bon Appetit (original recipe here)