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Salmon with Brown Sugar and Mustard Glaze

Christina Clark
  • 35 minutes
  • Serves 8

INGREDIENTS

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

Brown sugar

Coarse salt and ground pepper

Salmon, skin removed (about 3lbs) cut into 8 fillets

1 bunch

Watercress (about 3/4 pound) thick stems trimmed

1

Lemon, cut into wedges, for serving