Sweet, spicy, salty, sour—just four ingredients hit all the flavor notes in the sauce for this top-rated salmon dish.
Yield: 4 servings (serving size: 1 fillet)
3 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 425°.
Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
Note: Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don’t have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman’s.