Salmon with Brown Sugar-Mustard Glaze
Options
rduhlir
Posts: 3,550 Member
Serves: 8
Prep Time: 15 minutes
Total TIme: 20 minutes
Ingredients:
1 TBSP Extra-Virgin Olive Oil
1 Large Shallot, minced
1/4 cup Whole-Grain Mustard
1/4 cup Dark-Brown Sugar
Coarse salt and pepper, to taste
1 Side of Salmon (about 3 lbs), skin removed and cut into 8 fillets
1 Bunch Watercress (3/4 lb), thich stems trimmed
Lemon Wedges, for serving
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, 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 mintue. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container for upto 1 day.)
2. Line a rimmed baking sheet with parchment (for easy clean up). 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 obaque throughout, 5-10 minutes, depending on thickness. Remove from broiler; brush with remaining glaze. Serve with watercress and lemon wedges.
Per serving:
Calories: 298
Fat: 13g
Protein: 35g
Carbs: 12g
Found in Every Day Food Light, by Martha Stewart.
Prep Time: 15 minutes
Total TIme: 20 minutes
Ingredients:
1 TBSP Extra-Virgin Olive Oil
1 Large Shallot, minced
1/4 cup Whole-Grain Mustard
1/4 cup Dark-Brown Sugar
Coarse salt and pepper, to taste
1 Side of Salmon (about 3 lbs), skin removed and cut into 8 fillets
1 Bunch Watercress (3/4 lb), thich stems trimmed
Lemon Wedges, for serving
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, 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 mintue. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container for upto 1 day.)
2. Line a rimmed baking sheet with parchment (for easy clean up). 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 obaque throughout, 5-10 minutes, depending on thickness. Remove from broiler; brush with remaining glaze. Serve with watercress and lemon wedges.
Per serving:
Calories: 298
Fat: 13g
Protein: 35g
Carbs: 12g
Found in Every Day Food Light, by Martha Stewart.
0
Replies
-
Just pinned this. Sounds delicious.0
-
bump sounds nice thanks for posting0
-
It is awesome. Hubby and I used the watercress as salad when we had it.0
This discussion has been closed.