Brown Sugar Glazed Salmon

Buttery salmon with a hint of maple complements the richness and sweet spice of Chardonnay. Serve with couscous or potatoes and garlic spinach.

Yield: 4 Servings

Ingredients

4 salmon steak, about 6-8 ounces each
1/3 cup brown sugar
2-1/2 tablespoons Dijon mustard
2 Tablespoons lemon juice
2 teaspoons Maple syrup

Method

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil and place salmon on top. In a small bowl, mix together brown sugar, mustard and lemon juice

Place salmon on prepared baking sheet; brush with brown sugar mixture. Broil until browned on top and barely cooked, 5 to 6 minutes or about 10 minutes per inch of thickness. Fish will continue to cook when you have removed it from the broiler.

Serving Suggestion

Serve with a bottle of Bighorn Chardonnay 2007.

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 40 minutes

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