Salmon With Brown Sugar And Mustard Glaze

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

1. 1.tTEP 1
2. 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.)
3. 2.tTEP 2
4. 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.

extravirgin olive oil, shallot, redwine vinegar, wholegrain mustard, brown sugar, salt, salmon, lemon

Taken from www.epicurious.com/recipes/member/views/salmon-with-brown-sugar-and-mustard-glaze-52822871 (may not work)