Gluten Free Recipe - Mustard and Brown Sugar Glazed Salmon

You can go crazy sometimes just trying to figure out that perfect gluten free product to replace or substitute an ingredient in a recipe.  However, there are recipes that naturally do not contain gluten, and these make the perfect gluten free recipes.  The Mustard and Brown Sugar Glazed Salmon recipe I am sharing is from The America's Test Kitchen Family Cooking.  It is a nice sweet recipe that goes great with potatoes or rice.  In our case, we made it with a nice loaded baked potato.  As always, we encourage you to review the ingredients of any of the items you use to make this recipe, but for the most part it should be clear sailing.

Mustard Brown Sugar Glazed Salmon

This recipe will work with both skin-on and skinless fillets.  Do not substitute salmon steaks.  If you have extra glaze, drizzle it over plain or steamed vegetables or pass it around as gravy.

Sauce Ingredients:

• 1/4 cup packed light brown sugar
• 4 salmon fillets (6 ounces each), 1 1/4 inches thick
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 3 tablespoons cider vinegar (we just used rice vinegar)
• 3 tablespoons coarse-grain mustard (we used 1.5 table spoons of mustard and 1.5 table spoons of Dijon Mustard)
• 1 table spoon of vegetable oil
• 2 minced garlic cloves (you can leave this out if you want)

Whisk 1/4 cup packed light brown sugar, 3 able spoons cider vinegar, 3 tablespoons cider vinegar 3 tablespoons of the coarse-grain mustard, 1 tablespoon of vegetable oil, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper together until the sugar dissolves.

1. Adjust oven rack on the upper middle position and heat the oven to 500 degrees.  Bring the sauce to a simmer in a small saucepan over medium-high heat.  Cook until the mixture is syrupy and measures roughly 1/2 cup, about 4 to 6 minutes.
2. Meanwhile, remove any pin bones from the salmon.  Pat the salmon dry with paper towls, season with salt and pepper, and lay it skin-side down in a lightly oiled 9 by 13 inch baking dish (space fillets about 1 inch apart).  Bake for 5 minutes.
3. Using a pasty brush, spread a thick layer of the sauce over the tops and sides of the salmon.  Continue to bake until all but the very centre of the fish has turned from translucent to opaque, about 5 minutes longer.
4. Brush the fillets with another layer of glaze and sprinkle with fresh dill before serving

Let us know what you think of this recipe!