Tuesday, July 24, 2012

Salmon with Brown Sugar and Mustard Glaze


Super tender salmon with a sweet and mustard-y glaze based on this Bobby Flay recipe: rather than grill it, I put the salmon fillets skin-side-down on a tin foil covered cookie sheet, S&Ped them and then topped them with the glaze... baked them at about 450 F for 10 or 11 minutes until the glaze was slightly caramelized and the salmon slid right off the skin.


Served with a side of gingery/garlicky stir-fried baby bok choy, spiced up with a little bit of crushed red pepper.

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