Monday, June 29, 2015

Brown Sugar Glazed Salmon





During high school, I often took the city bus to school and back.   In downtown Seattle, I had to switch buses right in front of the Pike Place Market, which is Seattle's big iconic farmer's market.  I usually had about an hour to wait for the bus, so I would often get myself a brown paper bag full of mini cinnamon-sugar donuts, hot from the donut machine.  Then I would wander around the market, just taking in the smells and sights.

Once in awhile, my dad would give me some money and ask me to pick up a salmon to take home with me.  I always chose the stand where the fish guys tossed the salmon through the air across the counter, because, you know, that's more fun.  

At home, my dad usually cooked the salmon with onions, lemon slices and a bottle of beer (for him or for the salmon, I was never sure).  Delicious.

I have discovered another way that I love to prepare salmon that involves a simple glaze of brown sugar, mustard and a few other ingredients.  You slather it on the salmon and then broil in the oven. . Sooooo good, and goes perfectly with salmon.

I now share it with you.  And if you get the chance to use this glaze on the flying salmon of the Pike Place Market, even better.

*based on a recipe found in Taste of Home magazine


The Step-by-Step

Make the Glaze


So, first we dump all of the glaze ingredients into a small pot. 

(Bonus tip:  before you start on the glaze, soak the salmon filet in a salt-water brine: 1 tablespoon of salt to every cup of water.  This prevents that ugly white protein stuff from seeping out when the fish cooks).



Whisk and heat on the stove until the ingredients are thoroughly combined and the sugar has all melted.  


Bake the Salmon


Put the salmon filet skin-down on a foil-lined pan.  (You really don't want to scrub the pan on this one, trust me).    Then pour the glaze over the fish, spreading it to entirely cover the salmon.



Stick it in the oven until the salmon is opaque and flakes easily.



Serve it up with your favorite side dish (ours is a side of cous-cous and a helping of sesame roasted broccoli: recipe here) and enjoy.  Start planning your next trip to Seattle.

The Recipe

SERVES 4

Salmon filet (about 2 1/2 pounds)
2 Tablespoons brown sugar
4 teaspoons butter
2 teaspoons honey
2 Tablespoons olive oil
2 Tablespoons dijon mustard
2 Tablespoons soy sauce

Place the salmon on a foil-lined pan. Preheat oven to 375F (190C). 

Mix all other ingredients in a small saucepan, cooking over medium heat until smooth and incorporated together.  Pour the glaze over the salmon.

Bake 15-25 minutes, depending on size of filet.  It's done when flakes easily with a fork.



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