Ingredients: Serve 4
1 teaspoon packed light brown sugar
½ teaspoon kosher salt
¼ teaspoon cornstarch
4 (6 – 8 ounce) center cut skin on salmon fillets
1 teaspoon vegetables oil
1 recipe soy mustard glaze (recipe follows)
Adjust over rack to middle position and heat oven to 300 degrees. Combine sugar, salt, and cornstach in bowl. Pat salmon dry with paper towels and season with pepper. Springkle brown sugar mixture evenly over flesh side of salmon, rubbing to distribute.
Heat oil in 12 inch oversafe nonstick skillet over medium high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well broned, about 1 minutes. Using tongs, carefully flip salmon and cook on skin side for 1 minutes.
Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until fillets are still translucent when checked with tip of paring knife and register 125 degrees ( medium-rare ), 7 to 10 minutes. Transfer fillets to platter or idividual plates and serve.
Soy Mustard Glaze:
Ingredients: ½ cup
3 tablespoons packed light brown sugar
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sherry vinegar
1 tablespoon whole grain mustard
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon red pepper flakes
Whisk all ingredients together in small saucepan. Bring to boil over medium high heat; simmer until thickened, about 1 minutes. Remove from heat and cover to keep warm. End.