Today I have a new entry in the much-neglected seafood category on this blog.
It’s a known fact that I am almost fish-averse.
Sure, I’ve come around to salmon and tuna but for the most part my seafood appreciation level is pathetically low.
If you ever invite me out for sushi, I will never say no but don’t be surprised if I order only avocado sushi and cucumber sushi.
Raw fish is still a step too far for me. I mean I can eat it, of course, and I’ve done it many times but I don’t find any pleasure or satisfaction in it.
I’m not proud of my (almost) fish-free life; the reality is it feels like a failure. I try to fight. I rarely win.
But every now and then, something sounds so awesome, it fights its way through my apprehension and wins me over.
Which is exactly what happened when this recipe showed up in a NYT Cooking email last month.
The recipe is spectacularly simple and relies on one of my favorite ingredients in the world: Dijon mustard.
I suppose you could make this with any mustard: Classic yellow, spicy brown, whole grain, stone ground, jalapeno, etc. But The New York Times told me to use Dijon mustard, and given that I could eat Dijon mustard by itself, it was an easy decisions for this insatiable triathlete.
But I think that no matter what mustard you prefer, this delectable salmon recipe will be your new go-to.
Trust me when I say that this Easy Brown Sugar and Mustard Glazed Salmon recipe has turned me into a salmon believer.
It’s sweet and savory, flaky, and juicy. This is so good and so simple to make, once you try it you’ll be hooked.
4 salmon fillets, about 4 oz / 110 gr each (skin on or off)
4 tablespoons Dijon mustard
4 tablespoons brown sugar (or coconut sugar)
1 teaspoon fine grain salt
¼ teaspoon ground black pepper
Preheat oven to 400°F (205°C) and place a rack in the upper third. Line a baking sheet with foil and lightly grease the foil. Set aside.
In a small bowl combine mustard and sugar. Set aside.
Place the salmon fillets on the foil lined baking sheet (if with skin, skin-side down) and slather the top of the fillets with the mustard.
Bake for 12 minutes or until the top is golden brown and perfectly caramelized.
If your salmon had the skin on, gently peel it off before serving (it should come off very easily).
One serving yields 167 calories, 1 gram of fat, 13 grams of carbs, and 24 grams of protein.