Salmon brushed with a red currant glaze....a little tangy, a little sweet, a lot delicious! Gluten Free
- Salt and Pepper
- 1 tablespoon olive oil
- 1 cup red currant jelly, divided
- 4 salmon fillets, skinless and boneless
- 1 tablespoon lemon juice (freshly squeezed)
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
Preheat oven to 350 degrees.
Melt ½ cup of the jelly in a small saucepan over low heat. Meanwhile, season salmon with salt and pepper. When the jelly is melted, brush it on both sides of the salmon. Place salmon on a baking sheet and bake until just opaque through the thickest part, about 20 minutes depending on the thickness of the fillets.
While the salmon is cooking, melt the rest of the jelly. Whisk in lemon juice, vinegar, and mustard. Then whisk in olive oil. Season to taste with salt and pepper and keep warm over very low heat.
Set the salmon on a platter, and pour the sauce over the fish.
Adapted from “Celebrate the Rain”