Glazed Salmon

Monday, January 19th, 2015


  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/4 cup dry white wine
  • 2 tablespoons whole grain mustard
  • 1 tablespoon brown sugar
  • 4 salmon fillets


Heat a small saucepan over medium high heat.  Add olive oil and butter; swirl until butter melts.  Add shallots; cook 2 minutes, stirring occasionally.  Add wine to pan; bring to a boil.  Cook 2 minutes; stir in the mustard and brown sugar.  Remove pan from heat.

Arrange fillets, skin sides down, on a jelly roll pan lined with foil coated with cooking spray.  Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Spread half of the mustard mixture evenly over fillets.  Broil 6 minutes or until desired degree of doneness. Spread remaining half of mustard mixture over fillets. Serve with couscous and browned butter haricots verts.

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