Tuesday, July 24, 2012

Broiled Salmon with a Mustard Glaze

My son Stephen makes really great Gravlax and next time he does, I promise to post his recipe.  But, he usually makes it at Christmas time, so you'll see it around then.  But today, I'm just back from Europe and he made me a wonderful Broiled Salmon with a Mustard Glaze that is the basis for his Gravlax Sauce.  And, it was divine.  It is a sweet and pungent sauce that is composed of two kinds of mustard, brown sugar and dill. To make it into a sauce for Gravlax, just add a bit of oil. But for this dish, you slather it on top of raw salmon and broil it. Once broiled, it bubbles and browns and infuses the salmon with a lovely flavor. This recipe makes a little extra to serve on the side and if you want more, it is easily doubled.  I hope you enjoy it!

Broiled Salmon with a Mustard Glaze

1 pound Salmon Filet
1/4 cup Dijon Mustard
2 Tablespoons French's Yellow Mustard
4 or more Tablespoons Light Brown Sugar
1 teaspoon Dill Weed

Heat oven to broil.  Mix together the two mustards and brown sugar - reserve 1/2 of the sauce for serving.  Taste and add more sugar if necessary. Add in Dill Weed.  Put Salmon in a baking pan skin side down.  Spoon glaze over the salmon to cover thoroughly. Broil for about 10 minutes or until salmon flakes.  If the glaze starts getting too browned, move the salmon down lower in the oven or turn down the heat.  If you don't feel  like watching it, you can also  bake first at 450 degrees until nearly done and then turn broiler on to brown the glaze slightly.  Serve with remaining sauce on the side.

Five Element Analysis

All fish belong to the Water Element, although salmon, being red adds a bit of fire too. Mustard and Dill adds the Metal Element and the brown sugar contributes the Earth Element.  Serve this dish with some Wood Vegetables and/or pasta and some lovely Fiery berries for dessert and you have a perfectly balanced meal!

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