5 Tbsp. Dijon mustard
Juice of 1 lemon
Salt/Pepper
Four 7-oz. salmon fillets
EVOO
Preheat the oven to 400 degrees. In a bowl, whisk together brown sugar, Dijon mustard, lemon juice, and pepper to taste. Set aside. Heat a large non-stick, ovenproof skillet over high heat. Rub the salmon with EVOO, season with salt & pepper and place skin side up in the skillet. Cook until a crisp brown crust forms (approx. 3 minutes). Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer skillet to oven and bake until the glaze caramelizes and the fish is cooked through (approx. 5 minutes).
Serve with rice or risotto and green beans or sauteed garlicy spinach.
*Original recipe courtesy Everyday with Rachael Ray Menu Planner, March, 2009.
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