Recipe by Kathleen Daelemans for Prevention Magazine, February 2009

Mustard and Brown Sugar-Rubbed Salmon is Simple and Elegant
By Joe Crea
Food and Restaurants Editor, The Plain Dealer

More and more of us include salmon in our meal plans—for its delectable flavor, healthful omega-3 fats and easy preparation. But often it's a one-trick pony, broiled to predictable, even boring, sameness. Here's an easy way to branch out. In the current issue of Prevention magazine, professional chef Kathleen Daelemans suggests this delicious alternative. Better still, it's picture perfect, too.

Cook's Notes: The sugar caramelizes into a shiny glaze, creating picture-perfect salmon that tastes outrageous. The recipe is everyday easy, but fancy enough for guests.

Morph it: If you made extra salmon, turn it into a dynamite salad: Just flake the salmon and toss it with a little oil and lemon or lime juice. Or stir the flaked fish into a rice, potato or pasta salad.

Yield: 4 servings

Ingredients

2	tablespoons dark brown sugar
1 1/2	teaspoons salt
1	teaspoon freshly ground black pepper
1/2	teaspoon ground cumin
1/4	teaspoon mustard powder
4	salmon fillets (6 ounces each) skin removed
1	teaspoon olive oil

	Prepare the rub: Stir together the sugar, salt, pepper, cumin and mustard powder in a small bowl. Set aside.
	Coat the fish: Unwrap fish and leave it on paper you bought it in, placing so side that had skin is down. Press sugar mixture evenly onto fish.
	Cook the fillets: Heat oil in a large nonstick or cast-iron skillet over medium heat. When hot, place fish, rub-side down, in pan. Cook until rub dissolves and darkens slightly -- being careful not to burn -- about 4 minutes. Flip fish and cook to medium doneness, about 1 minute.
	Presentation: Serve hot.

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