Mustard Seared Salmon

This is probably my very favorite salmon recipe because it's just so ridiculously easily. I can have it on the table in less than 15 minutes and it has only 3 ingredients. I confess here and now that my kids had fish sticks instead of the salmon, but my philosophy is this: if they're not going to eat it, I'm not going to make it for them and have the fish go to waste. I am hoping as they get older they'll give it a try--every once in a while they do. But for right now...I'll just make the fish sticks so David & I can eat in peace :-).

The recipe is from Nigella Lawson's book Forever Summer. Since David is still counting points, I cut back on the amount of sugar used to coat the salmon. I also made sauteed an entire bag of spinach to have on the side--which was done in less than 5 minutes.

This is a perfect, quick meal to make for your hubby...and don't forget...Valentines Day is coming up soon!

Mustard Seared Salmon

Adapted from Nigella Lawson

1 salmon fillet, 8-10 ounces (skin on is fine--just be sure to scrap off any scales)

2 tablespoons ground mustard

1 1/2 tablespoon granulated sugar

1 teaspoon olive oil

My salmon fillet came in one long piece. I cut it in half to make it easier to flip during the cooking process.

I highly recommend you do the same. (One time I didn't do it and I got a nasty grease burn on my hand from trying to turn over a large piece of fish.)

In a large, non-stick skillet, heat the olive oil over medium high heat. In a shallow bowl or plate, combine the ground mustard and sugar.

I have to say one time, I didn't have enough mustard powder and ended up using some curry powder; it was great and worked just fine.

When your pan is ready, dredge the salmon on both sides and immediately place it into the pan.

You don't want to let the coating sit, otherwise it gets too wet from the moist fish, and it won't have a nice sear when you cook it.

Cook the salmon for about 4-5 minutes (depending on the thickness of the fillet)...

gently turn it over, and cook on the other side for another 4-5 minutes. I just watch it carefully, and when I see that the flesh is opaque, I know it's done.

Remove to a plate and serve right away. Oh, the browned bits left in the pan and on the spatula are spicy and sweet (David and I fight over them); warm caramelized sugar and mustard together, mmm. Go ahead...try it!

I made a side of sauteed spinach to go with our fish. We'd gone out to lunch for Rebecca's birthday, and I wanted to make sure to cook a really healthy dinner.

Make sure to bookmark this recipe for Lent, and God bless your table tonight!