• 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.

Directions:

  1. Line a baking sheet with enough foil that you will be able to bring it up to secure and cover the Salmon.
  2. Spray the foil with cooking spray.
  3. Place the Salmon steaks on the foil baking sheet.
  4. Mix the mustard and sugar together.  Spread on the salmon and then sprinkle with the nuts.
  5. Secure the foil over the salmon making sure it isn’t touching the nut covered tops.
  6. Bake at 425 degrees for 15 to 20 minutes.  Uncover and bake another 5 minutes to brown the top.
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