Glazed Salmon with Mint and Cucumber Slaw

Ingredients

• 2/3 cup fresh orange juice
• 6 tablespoons brown sugar
• 2 teaspoons mustard powder
• 1/4 cup plus 2 teaspoons rice vinegar
• 1/2 teaspoon kosher salt
• 3/8 teaspoon black pepper
• 4 salmon fillets (about 6 ounces each), skin removed
• 1/2 small cucumber, cut into matchstick-size strips
• 8 leaves Bibb lettuce, thinly sliced
• 8 sprigs fresh mint
• 1 orange, peeled and segmented
• 1 tablespoon extra-virgin olive oil

Preparation

1. In a small saucepan, over medium-high heat, whisk together the orange juice, sugar, mustard, 1/4 cup of the vinegar, and 1/4 teaspoon of the salt. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 8 minutes. Season with 1/4 teaspoon of the pepper.
   
   Heat broiler. Arrange the salmon on a foil-lined rimmed baking sheet. Brush the salmon with the glaze. Broil until the salmon is the same color throughout, about 5 minutes, basting once with the remaining glaze. Place the cucumber, lettuce, mint, and orange in a large bowl. Drizzle with the remaining 2 teaspoons of vinegar, the oil, and the remaining salt and pepper; toss.
   
   Tip: Use the tender inner leaves from the Bibb lettuce, not the outer tough leaves. Your reward will be a pleasing buttery taste and a supple texture.