Mostarda is an italian condiment made up of fruit (sometimes candied) and mustard flavouring. I’m taking the delicious sweet and savoury combo and making a quick version, using apricot jam and Dijon mustard. Both the jam and mustard variety are fairly interchangeable depending on what you have on hand. You can use a number of different jams (peach, pear, marmalade) as well as mustards (grainy, sweet mustard etc…). I would stay away from red fruit jams and ball park mustard. The salmon is cooked at a high heat taking little to no time to get on the table. Served with a side of delicious seasonal asparagus, topped with brown butter hazelnuts, this is a dish you could easily use to entertain.