Salmon with Cranberry Mustard Sauce

I kind of love it when I find a recipe that allows me to make use of the last of this or that -- and this one allowed me to use up the last of a sweetened cranberry sauce I'd made to serve with a lemon pot de creme.

The leftover sauce is mixed with some red wind vinegar and shallots. Meanwhile some EVOO is mixed with Dijon mustard and brushed on both sides of seasoned salmon fillets. The remaining mustard-oil mix is added to the cranberry mixture. The salmon roasts 12-14 minutes then broiled for another 30-60 seconds until the top is browning in spots. The sauce is spooned over each fillet before serving.

We enjoyed this and it will probably enter my post-Thanksgiving "use up the leftovers" recipe rotation. But I think I might try adding the sauce just before the broil.