FROM MEMBER: RUTH SEITELMAN
PS…Rebeka served the salmon to Arik in the Great Hall. Tantalized, he licked the sticky glaze from his fingers never taking his eyes off of her. But that’s a totally different story. Hopefully you’ll be able to read all about Rebeka and Arik when (we hope) To Hearth and Home is published.
Rebeka’s Salmon with Brown Sugar Glaze
¼ cup packed light brown sugar
2 Tablespoons Dijon mustard
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
4 (6 ounce) salmon fillets
Salt and Pepper
1. Preheat the broiler
2. Spray the rack of a broiler pan with nonstick spray
3. Mix the brown sugar, mustard and dill together in a small bowl.
4. Salt and pepper both sides of the salmon and place on the broiler pan and spoon the brown sugar glaze on top. (You will not use all of it – it keeps forever in the fridge)
5. Position the broiler pan about 7 inches from the heat and broil just until its opaque, about 6 minutes
NOTE: Don’t turn the fillet. The glaze works well on chicken and pork.
Enjoy & Happy Holidays.