- 3 tablespoons dark brown sugar
- 1 tablespoon low-sodium soy sauce
- 4 teaspoons Chinese-style hot mustard
- 1 teaspoon rice vinegar
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 252
- caloriesfromfat 37 %
- fat 10.3 g
- satfat 2.3 g
- monofat 4.4 g
- polyfat 2.5 g
- protein 27.7 g
- carbohydrate 11 g
- fiber 0.1 g
- cholesterol 65 mg
- iron 0.9 mg
- sodium 470 mg
- calcium 33 mg
How to Make It
Preheat oven to 425°.
Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don't have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's.