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 the steaks dry thoroughly. Mix the Dijon mustard, soy sauce, and olive oil, then rub the 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, then bake the steaks in a preheated oven at 400°F (200°C) for 15 minutes.
Dice the onion. Sauté the onion in the butter until golden brown. Zest the orange, then squeeze out the juice. Add the cranberries, orange zest, orange juice, and honey to the sautéed onion in a saucepan. Cover the pan and simmer on low heat for 15 minutes. Then remove the lid and cook the sauce, stirring occasionally, for another 7 minutes. Strain the sauce through a sieve, then season it with red pepper and salt to taste. Serve the salmon with the sauce.
