Roasted Salmon and Jeera Rice

We always are looking for a new fish recipe we can make. Especially for Salmon, which is one of our favorites. Roasted Salmon Glazed with Brown Sugar and Mustard one from the New York Times was great. We served it with Jeera Rice. You can get the recipe for Jeera Rice on our blog of: June 20, 2018.  Click the date to get the recipe.

Roasted Salmon Glazed with Brown Sugar and Mustard

 

New York Times

 

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

 

Ingredients

 

 Salmon fillets, preferably wild or farmed organically

 Dijon mustard

 Brown sugar

 Salt and black pepper

 

Preparation

 

1.    Heat your oven to 400 degrees.

2.    Make a mixture of Dijon mustard and brown sugar to the degree of spicy sweetness that pleases you. Salt and pepper the salmon fillets.

3.    Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.