How to Make dried brown sugar & mustard seed glazed salmon

Drying and sieving brown sugar to glaze a filet of salmon is an unusual technique.
Add some mustard seeds and a Dijon cream sauce for a delicious meal

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• salmon
• brown sugar
• mustard seed
• Dijon mustard
• heavy cream
• cast iron skillet
• cookie sheet
• spatula
• oven
• salt & pepper
• fresh dill

1. 24 hours before preparing the salmon, turn on your oven to 200 degrees for 10 minutes then turn OFF the oven.
   For four portions of salmon, 6oz each, put 8oz of light brown sugar on a cookie sheet and place in the oven to dry overnight.

2. Next day, sieve the sugar through a fine strainer or china cap onto a plate.
   Add 2oz of mustard seeds and mix together.

3. Season salmon filets with salt & freshly ground pepper, both sides.
   Dip salmon, presentation side up into sugar, mustard mix.
   Heat a cast iron skillet add 2oz canola or vegetable oil heat to almost smoking point.
   Have a spatula and cookie sheet (sheet pan)ready

4. Place salmon, sugar side down into hot skillet, do not disturb for 2 minutes then turn over, cook 2 minutes more and place onto waiting cookie sheet. bake 6 minutes in 375 degree oven. Salmon will have an ivory glaze, test for doneness should be slightly undercooked.
   Keep warm while preparing sauce, covering with foil will suffice.

5. Prepare sauce by combining in a sauce pan 1 cup of heavy cream, 1 tablespoon of Dijon mustard and 1 teaspoon of chopped fresh dill.
   Reduce sauce until correct consistency, taste for seasoning, enjoy

Tips & Warnings

• Great with blanched fresh green beans sauteed with shallots, a crushed anchovie, lemon, fresh parsley salt & pepper
• Hot Sugar can burn so be careful when turning salmon.

[foxybj]

on 7/29/2009 Tried this last night absolutely delicious and the grren bean recipe is awesome