Tuesday, May 17, 2011

Salmon with Brown Sugar and Mustard Glaze

I love finding new, easy ways of making fish. Basically anything that calls for broiling the fish and then adding a topping is simple and usually delicious. This one did not disappoint - the mustard and brown sugar played nicely off of each other and paired well with the salmon.

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.

No comments: