Ingredients:
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1/4 cup red-wine vinegar
1/4 cup whole-grain mustard
1/4 cup packed dark-brown sugar
Coarse salt and ground pepper
1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
1 bunch watercress (about 3/4 pound), thick stems trimmed
1 lemon, cut into wedges, for serving
Directions:1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, about 3 minutes. Add vinegar and cook until slightly evaporated, about 1 minute. Add mustard and brown sugar; stir until warm and combined, about 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer about 1/2 cup glaze to a small dish , reserve the rest for a later use in the recipe. Brush the 1/2 cup of glaze on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, about 5 to 10 minutes, depending on thickness; brush reserved glaze over fillets. Serve salmon along with watercress and lemon wedges.
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