- 4 Salmon steaks cut an inch thick
- ¼ cup brown mustard
- ¼ cup brown sugar
- ¼ cup crushed glazed pecans
You need to embrace the things you do well and quit worrying about the rest. Just like when my four year old granddaughter told me as I tried for the fourth time to back into a parking space in downtown Pocatello, “You aren’t very good at this, are you Grandma.” I know I will always be a work in progress.
I think that is one of the reasons I enjoy cooking. It is always an evolving, growing, and learning experience. There are dishes I have cooked for thirty years that I still find ways to make better and there are others that I realize I shouldn’t change even a pinch.
One of my most successful creations has been what I call my brown sugar and mustard salmon. This dish is flavorful, unique, and so easy. It is a recipe I have tweaked for years, but this final version is the one I’m sticking with. Serve it with a simple side salad and bread and that is all you need for a meal that is perfect for a special occasion. The only trick to this dish is to not overcook it. Salmon should be moist and flake with a fork.
- Line a baking sheet with enough foil that you will be able to bring it up to secure and cover the Salmon.
- Spray the foil with cooking spray.
- Place the Salmon steaks on the foil baking sheet.
- Mix the mustard and sugar together. Spread on the salmon and then sprinkle with the nuts.
- Secure the foil over the salmon making sure it isn’t touching the nut covered tops.
- Bake at 425 degrees for 15 to 20 minutes. Uncover and bake another 5 minutes to brown the top.