Roasted Salmon (with Brown Sugar and Dijon)
Description
I didn’t believe that something this easy could be this tasty…and I was worried about slathering a sauce on a beautiful slab of Spring/Chinook/King salmon! NYT Cooking has always come thru though and it did here once again – enjoy!
Ingredients
Salmon fillets – I used 2. about 1 lb. each and the skin was on
Dijon mustard – I used a 1/4 cup for this amount of salmon
brown sugar – I used 2 tablespoons for this amount
salt and freshly ground pepper
Instructions
Preheat the oven to 400 and line a baking sheet with parchment or foil. Generously salt and pepper the fillets and in a small bowl whisk together the Dijon and brown sugar and adjust as you wish to taste. Slather the tops of the fillets with the glaze and roast for about 12 minutes until the internal temperature is 125 for medium or 145 for no pinkness.
We made dinner ‘bowls’ with this salmon delicious-ness – warm farro, mixed spring greens, pickled red onions, pickled beets, olives, Gingery Lemon Tahini Sauce, and avocado – really wonderful combination!
