Pan-Seared Salmon with Soy Mustard Glaze
 Whip up this quick and elegant salmon with a soy-mustard glaze—full of flavor and ready in just 15 minutes! Ingredients For the Glaze ¼ cup plus 2 tablespoons dark brown sugar ¼ cup soy sauce ¼ cup mirin (Japanese sweet rice wine) 2 tablespoons sherry vinegar 2 tablespoons whole grain mustard, best quality such as Maille 2 tablespoons water 2 teaspoons cornstarch ¼ teaspoon red pepper flakes ¼ cup plus 2 tablespoons dark brown sugar ¼ cup soy sauce ¼ cup mirin (Japanese sweet rice wine) 2 tablespoons sherry vinegar 2 tablespoons whole grain mustard, best quality such as Maille 2 tablespoons water 2 teaspoons cornstarch ¼ teaspoon red pepper flakes For the Salmon Six (5-6 oz) fillets center-cut salmon, skinned ½ teaspoon kosher salt 2 tablespoons vegetable oil, for cooking Six (5-6 oz) fillets center-cut salmon, skinned ½ teaspoon kosher salt 2 tablespoons vegetable oil, for cooking Instructions Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, presentation side-down, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3 to 4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.) Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately. Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, presentation side-down, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3 to 4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.) Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately. Nutrition Information Powered by Calories: 426 Fat: 26 g Saturated fat: 5 g Carbohydrates: 11 g Sugar: 9 g Fiber: 0 g Protein: 33 g Sodium: 734 mg Cholesterol: 86 mg Calories: 426 Fat: 26 g Saturated fat: 5 g Carbohydrates: 11 g Sugar: 9 g Fiber: 0 g Protein: 33 g Sodium: 734 mg Cholesterol: 86 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.