Mustard and Brown Sugar-Rubbed Salmon
Cook's Notes: The sugar caramelizes into a shiny glaze, creating picture-perfect salmon that tastes outrageous. The recipe is everyday easy, but fancy enough for guests.
Morph it: If you made extra salmon, turn it into a dynamite salad: Just flake the salmon and toss it with a little oil and lemon or lime juice. Or stir the flaked fish into a rice, potato or pasta salad.
Yield: 4 servings
Ingredients
|
|
| 2 | tablespoons dark brown sugar |
| 1 1/2 | teaspoons salt |
| 1 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon mustard powder |
| 4 | salmon fillets (6 ounces each) skin removed |
| 1 | teaspoon olive oil |
 |
Prepare the rub: Stir together the sugar, salt, pepper, cumin and mustard powder in a small bowl. Set aside. |
|
Coat the fish: Unwrap fish and leave it on paper you bought it in, placing so side that had skin is down. Press sugar mixture evenly onto fish. |
|
Cook the fillets: Heat oil in a large nonstick or cast-iron skillet over medium heat. When hot, place fish, rub-side down, in pan. Cook until rub dissolves and darkens slightly -- being careful not to burn -- about 4 minutes. Flip fish and cook to medium doneness, about 1 minute. |
|
Presentation: Serve hot. |