Sweet-Spicy Glazed Salmon

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you can't find it, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's

TOTAL TIME: 22 MINUTES

Ingredients

• 3 tablespoons dark brown sugar
• 4 teaspoons Chinese-style hot mustard
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a saucepan; bring to a boil.
3. Remove from heat.
4. Place fillets on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper.
5. Bake at 425° for 12 minutes.
6. Remove from oven.
7. Preheat broiler.
8. Brush sugar mixture evenly over fillets; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.

Yield: 4 servings (serving size: 1 fillet)