This recipe came to me straight from the one and only Peter Pevoto via his mama. God bless that woman.
3 Tablespoons dark brown sugar
1 Tablespoon soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6 ounce) salmon filets
Preheat oven to 425.
And the spicy Chinese Mustard. I found this in the Asian food section at HEB.
Combine glaze ingredients in a saucepan, bring to boil. Remove from heat.
Place fish on a foil-lined pan coated with cooking spray. Season fish with salt and pepper. Bake at 425 for ~12 minutes.
Remove from oven. Preheat broiler.
Spoon glaze mixture evenly over salmon.
Broil ~3minutes or until fish flakes easily when tested with a fork.
Add wasabi for a spicy kick! I served this with sautéed mustard greens and brown sugar pecan risotto!
[…] served this up as a side dish to Sweet and Spicy Salmon. Share […]