Just Brown Sugar + Mustard Makes a Simple Treat
I’m a sucker for almost any simple salmon recipe come-on. So I tried this New York Times one and it receives my hardy blessing for a very nice balance of sweet/savory and ocean richness!
INGREDIENTS: I buy a whole never-frozen, skin-on salmon filet and then cut it up and freezer wrap for the best texture. I tried the IQF [individually quick frozen] types, but find them freezer damaged resulting in watery and not-so-flavorful results.
- salmon filet – one 4-5 oz piece per diner
- salt and pepper – to your liking
- brown sugar – 1/2 tsp per diner
- dijon mustard – 1 tsp per diner
INSTRUCTIONS: It’s almost a must or a given to own an instant read thermometer
- Preheat oven to 400º
- Mix the brown sugar and mustard into a paste
- Place filets on a foil lined baking sheet and season with salt and pepper
- Spread a thin layer of paste over the filets
- Bake until 125º – about 6-7 minutes [or more depending on quantity]
AIR FRYER INSTRUCTIONS: Preheat to 380º and spray basket or tray and air fry for 5-6 minutes, until 125º reached
Recipe from NYTimes