Made Salmon with Brown Sugar & Mustard Glaze

Martha Stewart made it first but I tried it at home tonight.  This is by far the best and easiest salmon dish I have made.  And it smells delicious!  I was inspired by the Johnsons shrimp & grits dinner so I surprised B with shrimp cocktail - it was a hit and a fun time to chat before enjoying the main course.

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced (I used one bunch of green onions)
• 1/4 cup white wine vinegar (calls for red wine vinegar but I did not have any)
• 1/4 cup whole grain mustard
• 1/4 cup packed ark-brown sugar
• coarse salt and ground pepper
• 1 side salmon, about 3 pounds with skin removed (I made salmon for 2)
• 1 bunch watercress (would use if serving a large dinner party for presentation)
• 1 lemon, cut into wedges for serving

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, 3 minutes.  Add vinegar and cook until slightly evaporated, 1 minute.  Add mustard and brown sugar; stir until warm and combined, 1 minute.  Season with salt and pepper and remove from heat.  2.  Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper.  Transfer 1/2 cup glaze to a small dish and brush on top of salmon.  Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. 

Glaze turned out beautifully after cooking the full 10 minutes

We love brussel sprouts!!