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Tomato and Red Pepper Soup
Hot and Sweet Salmon
Total time: 25 minutes
The mustard and brown sugar glaze works well with the slightly sweet flavor of salmon. Use hotter mustard if you want more of a 'kick'. I used fillets rather than steaks: they cook in less time and the larger surface captures more of the glaze.
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.