Here is a recipe for salmon that takes many of your favorites from a cool crisp summer salad and warms it up for the winter months. This dish is so speedy that you could easily put if together for a week night, but certainly impressive enough to serve on the weekend. The sweetness of the raspberry and heartiness of the walnuts blend perfectly with the zip of the mustard and Gorgonzola cheese. Most of the ingredients are pantry/refrigerator staples and this can be thrown together with very short notice. Serve this with a wild rice pilaf, roasted asparagus, and a little glass of pinot nior and you have mastered a last minute fall/winter dinner party!
Raspberry Mustard Salmon with Gorgonzola and Walnut Crust
- 4 salmon fillets, 6 ounces
- 1/4 cup whole grain mustard
- 1/4 cup raspberry jam
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup walnut, chopped
- 1 tbsp rosemary, fresh chopped
- 1 tsp cracked black pepper
Preheat oven to 425.
Lay salmon fillets in greased oven safe pan, making sure that there is at least 1 inch between each fillet.
Combine mustard and raspberry jam in small dish. Divide evenly over the salmon fillets, spreading it only over the top. In separate bowl, combine the Gorgonzola, walnuts, pepper and rosemary. Divide evenly over the top of the salmon fillets.
Bake salmon fillets for 9 minutes. Turn oven to broil, and crack the oven door open. Broil salmon fillets for 2 minutes. Remove the pan from the oven and spoon any of the remaining sauce from the pan over the fillets when plating. (trust me…it’s tasty). Enjoy!