Salmon With Hot Mustard Glaze

• 1/2 cup mustard powder, preferably Colman's
• 1/2 cup sugar
• 2 pounds center-cut salmon fillet, about 2 inches thick at its thickest, with skin
• 2 1/2 tablespoons extra virgin olive oil

1. Heat oven to 250 degrees.
2. In a small bowl whisk mustard, sugar and 1/2 cup water together.
3. Set aside.
4. Cut salmon into four uniform portions.
5. Pat dry with paper towel.
6. Heat 1 tablespoon oil in a heavy ovenproof skillet over high heat; skillet should be large enough to hold salmon without crowding.
7. Add salmon skin side up, and sear quickly about 2 minutes, until it can be lifted easily with a spatula without sticking.
8. Turn, and sear about 2 minutes skin side down.
9. Thickest part should still be raw in center.
10. Brush top of salmon with remaining olive oil and then with mustard mixture.
11. Place in oven about 20 minutes, until medium-rare in center.
12. (An instant-read thermometer inserted in thickest part should register 100 to 110 degrees.)
13. Remove from oven, and serve.

mustard powder, sugar, center, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/11449 (may not work)