2 salmon steaks,
1 tablespoon soy sauce,
1 tablespoon olive oil,
1 tablespoon Dijon mustard,
sea salt with herbs to taste.
For the cranberry sauce:
200g cranberries,
50g butter,
2 tablespoons honey,
1 onion,
1 orange,
1/4 teaspoon red pepper,
a pinch of salt.
Rinse the salmon steaks under running water and place them on paper towels. Pat them dry thoroughly. Mix the mustard, soy sauce, and olive oil together, then rub this mixture onto the steaks. Place the steaks in a baking dish and let them marinate for 15-20 minutes. Sprinkle the steaks with sea salt mixed with herbs and bake in a preheated oven at 400°F (200°C) for 15 minutes.
Dice the onion and sauté it in butter until golden brown. Zest the orange and then squeeze out the juice. In a saucepan, add the cranberries, orange zest, juice, and honey to the sautéed onion. Cover and simmer on low heat for 15 minutes. Then, remove the lid and cook, stirring occasionally, for another 7 minutes. Strain the sauce through a sieve and add red pepper and salt to taste. Serve the fish with the sauce.