Did everyone have a nice Christmas? This one was a very special one for me as it was the first one I got to spend with my mother since moving out to the east coast. Between pastries, cheeses, grand roast and dark chocolate desserts, we're still stuffed and I'm imagining that everyone out there is still stuffed too. Perhaps somewhere between Christmas Hangover and Leftover Heaven?
I wish I had the will power to say no to the holiday delights, but none can be found here. After all, as evidenced by this blog, my life revolves around good food. So the best I can do is to offer a recipe that might counter some of the holiday excess. So today I present salmon with brown sugar and mustard glaze.
Salmon with Brown Sugar and Mustard Glaze
adapted from Bobby Flay and The Food Network
- 3 Tablespoons light brown sugar ( I used 2 Tablespoons)
- 1 Tablespoon honey
- 2 Tablespoons butter
- 1/4 cup Dijon mustard
- 2 Tablespoons soy sauce
- 2 Tablespoons olive oil
- 1 Tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 1 whole side of a salmon
- sliced green onions or chives for garnish
- On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
- Turn on the oven's broiler to high. Place the upper rack of the oven such that the salmon will be roughly three inches from the broiler. Brush oil on a cookie sheet that large enough to hold the salmon fillet. Place the salmon skin side down on the cookie sheet. Brush salmon with vegetable oil and season with salt and pepper to taste. Coat the flesh of the salmon fillets with the brown sugar mixture. Broil for 10 to 12 minutes to medium doneness.
- Allow the salmon to cool a bit before portioning the salmon into 6 pieces and garnishing with green onions or chives.
I hope everyone had a wonderful holiday. Here are a few pictures of Christmas in Philadelphia:
Macy's Christmas light show
Christmas Village at Love Park