I adjusted the amounts to feed just Chuck and myself, since fish doesn't save well, so that is reflected below. The original recipe also calls for lemon wedges and watercress to serve alongside but I didn't need to get that fancy on a weeknight. :)
Salmon with Brown Sugar and Mustard Glaze
amounts adapted from Everyday Food
Makes 2 servings
1/2 tablespoon extra-virgin olive oil
1 small shallot, minced
2 tablespoons red wine vinegar
2 tablespoons whole-grain mustard
2 tablespoons packed brown sugar
kosher salt and coarse ground black pepper
2 (roughly 8-ounce) salmon filets, skin removed
Heat broiler to high, with rack in top position. Line a rimmed baking sheet with non-stick foil.
In a small saucepan or skillet, heat olive oil over medium-high. Add shallot and cook, stirring often, until softened, about 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined. Season with salt and pepper and remove from heat.
Place filets on prepared baking sheet and season with salt and pepper. Transfer 1/4 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness. Brush remaining glaze over filets and serve immediately.