1 1/2 pounds salmon fillets
2 tablespoons brown sugar pecan mustard
4 teaspoons Da Vinci Olive Oil
* salt & coarse ground black pepper
3/4 cup H-E-B Harvest Moon Cranberry Relish
1 tablespoon white wine vinegar
Heat oven to 450 degrees F. Line a large baking sheet with foil. Cut salmon into 4 portions; place on foil, skin-side down.
Blend mustard and oil in a small bowl; spread half (about 1 1/2 tablespoons) over tops of salmon. Set aside remaining mustard mixture. Season fillets generously with salt and pepper.
Bake 10 to 12 minutes or until fillets just begin to flake when tested with a fork.
While salmon bakes, stir cranberry relish and vinegar into remaining mustard mixture until blended.
Remove salmon from oven set oven to broil. Spread cranberry mixture evenly over tops of salmon. Place under broiler about 2 minutes or until glaze begins to sizzle. Remove from oven and serve immediately.
No Nutritional Information Available