Serves: 8
Cook Technique: Broiled
Difficulty: Easy
Total time: ~20 minutes
Source: Martha Stewart
This salmon recipe comes from a Simple Easter Dinner article by Martha Stewart. Click through for some great side suggestions like Asparagus and Green Beans with Chili-Orange Oil and Balsamic Red Onions.
“The trick to easy Easter entertaining? Turning your dinner into a buffet and letting your guests help themselves. The marvelous menu featured below is comprised of dishes that taste equally delicious warm or at room temperature, and many of the steps can be completed in advance. For this combination of recipes, the main event is a whole side of salmon, cut up into eight succulent fillets and broiled with a four-ingredient glaze: shallots, red-wine vinegar, Dijon mustard, and brown sugar. The recipe is so versatile, it can easily be doubled if you’re expecting more guests, and the glaze works just as well with other kinds of fish, such as striped bass or halibut.”
Ingredients
- 3 pounds salmon, cut into 8 fillets
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1/4 cup red-wine vinegar
- 1/4 cup whole-grain mustard
- 1/4 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1 bunch watercress (about 3/4 pound), thick stems trimmed
- 1 lemon, cut into wedges, for serving
Instructions
- Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
- Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.