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Salmon with Brown Sugar and Mustard Glaze

In place of the side of salmon, use eight 6-ounce striped bass or halibut fillets.

  • Prep:
  • Total Time:
  • Servings: 8
Salmon with Brown Sugar and Mustard Glaze

Source: Everyday Food, April 2011

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 1/4 cup red-wine vinegar
  • 1/4 cup whole-grain mustard
  • 1/4 cup packed dark-brown sugar
  • Coarse salt and ground pepper
  • 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
  • 1 bunch watercress (about 3/4 pound), thick stems trimmed
  • 1 lemon, cut into wedges, for serving

Directions

  1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

  2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 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 fillets. Serve salmon along with watercress and lemon wedges.

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