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| Credit to Martha Stewart, see link below |
I'm starting a new label (see below and sidebar). It's called, "ones to try when he's deployed". You see, my husband likes fish...but can't stand the smell of it in the house. Sooo, I can't so much as sauté shrimp without hearing about it. I LOVE salmon though and the sweet zing of this one sounds interesting.
Ingredients
- 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
- 1 lemon, cut into wedges, for serving
Directions
- 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.)
- 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.
Both the image and this recipe are from Martha Stewart and can be found here:
http://www.marthastewart.com/344987/salmon-with-brown-sugar-and-mustard-glaz?czone=food%252Fdinner-tonight-center%252Fdinner-tonight-main-courses&crlt.pid=camp.6YisakUb4kTu
