Salmon with Brown Sugar-Mustard Glaze

Salmon with Brown Sugar-Mustard Glaze

Last nights recipe came from my sister-in-law Chris. Salmon is such a delicious fish and so readily available. It's great grilled or baked and can give many dishes a wonderful flavor (soup, dips, etc) Salmon is also a 'filling' fish, in my opinion. Where so many other fishes are light - they leave you feeling still hungry! I did not have the Old Bay Seasoning ingredient, so I decided to take a few liberties and change it up a bit. Old Bay Seasoning was originally invented as a crab spice and is simply a combination of cayenne pepper, celery salt, paprika, dry mustard, cinnamon, all spice, clove, ginger and pepper. So I decided to make my own with dry mustard, onion powder, cayenne pepper and black pepper. I also added shallots and fresh grated ginger to the wine poaching step. I served the salmon over a bed of greens with baby arugula and it was an excellent compliment. Thanks Chris! Keep them coming.

origin - epicurious.com
difficulty - simple

3/4 cup dry white wine *remember, if you wouldn't drink it - don't cook with it!
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning *I omitted
dash cayenne pepper
1 tsp dry mustard
salt/pepper to taste
1/2 tsp onion powder
1 tsp. fresh grated ginger (you can always used dried powder)
1 -2 sliced shallots
1 2-pound center-cut skinless salmon fillet

1/3 cup spicy brown mustard (such as Gulden's)*or try one with wine in it like Grey Poupon dijon with white wine.
1/4 cup (packed) golden brown sugar

Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven. *I reduced this mixture quite a bit until it thickened slightly and then created tinfoil packets for the fish to create a 'steam' bath.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve. Try serving over baby arugula.