Salmon with Brown Sugar Glaze<\/span><\/span><\/strong><\/p>\n 2 Tablespoons packed light brown sugar<\/span><\/p>\n 1 Tablespoon Dijon mustard<\/span><\/p>\n 2 (6 oz) boneless salmon fillets<\/span><\/p>\n salt and pepper to taste<\/span><\/p>\n 1. Preheat oven broiler and set oven rack at about 6 inches from heat source. Prepare the rack of a broiler pain with cooking spray.<\/span><\/p>\n 2. Season salmon with salt and pepper and arrange on pan.<\/span><\/p>\n 3. Whisk together brown sugar and Dijon mustard in a small bowl. Spoon mixture evenly onto top of salmon fillets.<\/span><\/p>\n 4. Cook under preheated broiler until fish flakes easily with fork (10-15 minutes).<\/span><\/p>\n Nutritional Info: 330 Calories, 16.2g Fat, 83mg Cholesterol<\/span><\/p>\n Serves: 2<\/span><\/p><\/blockquote>\n I decided to make brown rice as a side dish. For some reason, I can never prepare brown rice properly. The package says one thing–but it never turns out when I follow the instructions! It’s so frustrating.<\/p>\n I substituted chicken broth instead of water for the brown rice.<\/p>\n While the rice was cooking, I mixed together the glaze. Grey Poupon mustard and brown sugar create a honey mustard! I was skeptical at first but after mixing it I tasted it and it was really good.<\/p>\n Brown Sugar<\/p><\/div>\n Michael said we should stop buying honey mustard and just make our own. I agree. It tastes so much better and it has less additives if we make it ourselves!<\/p>\n Michael was unsure of the recipe instructions. They called for broiling the fish. I can honestly say I’ve never broiled anything. But I am a Recipe Follower<\/strong><\/span> and I trusted the instructions.<\/p>\n So here’s the Dinner Failure<\/strong><\/span>.<\/p>\n I followed the broiling instructions and when I took the fish out–the top was completely black. And NOT in a good way. It was ruined. Michael wouldn’t let me take a photo of the ruined fish so no photos. Trust me when I say it was all black and ruined.<\/p>\n I started to tear up. Yes, I know it’s ridiculous. Don’t Cry Over Spilled Milk and all that jazz. <\/span>But oh my god! WHY <\/strong>can’t I cook?? I was so frustrated. Like how will I ever be a good partner\/wife\/mother if I can’t cook something as simple as salmon? My future kids will eat only Mac n’ Cheese and stuff I can cook in the microwave!!!<\/p>\n Michael was awesome and gave me a big hug and said it was okay. He said he loved that I TRY <\/span>to cook for him and he said he loves cooking with <\/strong>me and I don’t have be able to cook. Aw!! So sweet.<\/p>\n He said he’d save the night and defrosted two more salmon fillets. He heated up the skillet to blacken the salmon (the usual way we make it).<\/p>\n I stood there feeling frustrated and embarrassed at my failure. Then I wiped the tears away and said we weren’t going to have salmon the usual way. We’re trying it again!<\/p>\n Take Two<\/span><\/strong><\/p>\n Two more salmons. I followed the recipe instructions again.<\/p>\n Baking salmon is so much better (and it’s something I can do). The brown rice was wonderful. Using the chicken stock adds so much delicious flavor.<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/09\/IMG_3460.jpg\" "\\"IMG_3460\\"")
<\/a>I ended up cooking the brown rice for about an hour.\u00a0 Even though the package said to cook it for 30-40 minutes.<\/p>\n<\/a><\/p>\n<\/a><\/a>Whisk it together until the lumps are gone.<\/p>\n<\/a>Glaze the salmon fillets.<\/p>\n<\/a><\/p>\n<\/a>While the salmon was broiling, I made us salads. Good thing too because we didn’t end up eating for another hour. But I’ll explain that soon.<\/p>\n<\/a>I made a simple salad dressing: extra virgin olive oil, balsamic vinegar, pepper.<\/p>\n<\/a><\/p>\n<\/a>This time, I was going to do it a different way. I made another glaze.<\/p>\n<\/a>Drizzled it on the salmon and then loosely covered the salmon fillets with foil. This time? Baking it at 350 degrees for 20 minutes or so. I KNEW that would work.<\/p>\n<\/a>The dinner was SAVED. It was fantastic!<\/p>\n<\/a>The final product:<\/p>\n