makes two servings
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1/4 cup red-wine vinegar
1/4 cup German mustard
1/4 cup light brown sugar
fine sea salt
freshly ground black pepper
2 6-oz wild-caught Alaskan sockeye salmon fillets
1. Place an oven rack at the uppermost setting in the oven. Set the oven to broil.
2. Heat the olive oil in a large saucepot over medium-high heat.
3. Add in the minced shallot and saute until softened, about two to three minutes.
4. Stir in the red-wine vinegar and cook until slightly evaporated.
5. Stir in mustard and brown sugar. Cook an additional one to two minutes.
6. Remove from the heat and season with salt and pepper to taste.
7. Cover a rimmed baking sheet with aluminum foil. Add the salmon fillets to the foil, skin side down. Season both fillets with salt and pepper. Generously brush each fillet with the
8. Broil for 5-10 minutes, or until the meat is opaque and flakes easily.
9. After plating the fish, brush again with the glaze.
10. Serve alongside a grain such as wild rice and a fresh vegetable such as fresh asparagus.