Salmon with Brown SugarMustard Glaze
- 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
- Lemon wedges, for serving
- Heat broiler, with rack in top position.
- In a small saucepan, heat oil over medium-high.
- Add shallot and cook, stirring often, until softened, about 3 minutes.
- Add vinegar and cook until almost evaporated, about 1 minute.
- Add mustard and brown sugar; stir until warm and combined, about 1 minute.
- Season with salt and pepper and remove from heat.
- (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
- Line a rimmed baking sheet with parchment, if desired (for easy cleanup).
- Place salmon fillets on 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.
- Remove from broiler; brush remaining glaze over fillets.
- Serve salmon with watercress and lemon wedges.
- (Per Serving)
- Calories: 298
- Fat: 13g (2g Saturated Fat)
- Protein: 35g
- Carbohydrates: 12g
- Fiber: 1g
extravirgin olive oil, shallot, redwine vinegar, wholegrain mustard, sugar, salt, salmon, lemon wedges
Taken from www.epicurious.com/recipes/food/views/salmon-with-brown-sugar-mustard-glaze-387676 (may not work)