What's For Dinner: Salmon with Brown Sugar and Mustard Glaze

I can't help but purchase the latest issue of Everyday Food when I see it in the grocery store at the checkout lane -- there are always so many good recipes to try! This dish comes from the latest issue -- and gave me a perfect excuse to try out another salmon recipe and use up some fresh asparagus I had on hand. Loads of fresh asparagus in the store is a sign that spring has definitely sprung! To make the asparagus as a side dish, I just washed it, snapped off the ends, and cut the remaining stalks diagonally into 2-3" pieces. I popped the cut asparagus into gently boiling water for about two minutes, removed it from the water with a slotted spoon, and served it with some freshly grated Parmesan. Couldn't be easier.

Salmon with Brown Sugar and Mustard Glaze (printer-friendly version)

makes two servings

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1/4 cup red-wine vinegar

1/4 cup German mustard

1/4 cup light brown sugar

fine sea salt

freshly ground black pepper

2 6-oz wild-caught Alaskan sockeye salmon fillets

1. Place an oven rack at the uppermost setting in the oven. Set the oven to broil.

2. Heat the olive oil in a large saucepot over medium-high heat.

3. Add in the minced shallot and saute until softened, about two to three minutes.

4. Stir in the red-wine vinegar and cook until slightly evaporated.

5. Stir in mustard and brown sugar. Cook an additional one to two minutes.

6. Remove from the heat and season with salt and pepper to taste.

7. Cover a rimmed baking sheet with aluminum foil. Add the salmon fillets to the foil, skin side down. Season both fillets with salt and pepper. Generously brush each fillet with the

8. Broil for 5-10 minutes, or until the meat is opaque and flakes easily.

9. After plating the fish, brush again with the glaze.

10. Serve alongside a grain such as wild rice and a fresh vegetable such as fresh asparagus.

(adapted from a recipe in the April 2011 issue of Everyday Food)