RASPBERRY-DIJON GLAZED SALMON
2 ½ tablespoons Dijon or spicy brown mustard
3 tablespoons raspberry preserves
1-2 teaspoons honey
4 boneless, skinless salmon fillets
Preheat your oven to 400 degrees. In a small bowl, whisk together the mustard, preserves, and honey.
Arrange the salmon fillets on a baking sheet, and brush generously with the raspberry mustard mixture.
Bake the salmon for 15 minutes at 400 degrees, or until the fish flakes easily with a fork.