This is a great glaze I found for salmon, made of brown sugar, honey and dijon mustard. Thanks, Bobby Flay.
I cut the recipe in half, but only made a single filet, so I think the leftover glaze might also be good on chicken or shrimp. I did make shrimp to accompany the brown sugar glazed salmon, but I just fried them in the skillet with chopped garlic and seasonings and doused them with some lemon juice and sherry. Delicious.
I figured since I cleaned my kitchen this weekend — we’re talking mopping the floor and everything — I might as well make something fancy. This qualified, and it was also scrumptious.
Unfortunately, there’s no picture coming to help you visualize the meal. I scarfed it down before I ever thought about it.
But Bobby’s picture is much more professional than mine anyway, so feast your eyes on this:
