Boetje Glazed Salmon finally!! March 24, 2010
We always sit down on Saturday and menu plan and make a grocery list. After church on Sunday we go shopping, it is our little routine and a way we get to spend more time together. Well, Saturday night’s dinner was suppose to be Glazed Salmon with Braised Fennel that we saw on Big Daddy’s House the week before. We made a short list just for this meal, but of course, living in a small town we could not find any fennel. We decided then to do a Boetje Glazed Salmon. We were sitting around watching Food Network, a great weekend hobby, especially when it is SNOWING!! and on Bobby Flay’s Throwdown, they had an omelet throwdown and we decided to make those instead, very yummy! We pushed the salmon back to Tuesday night. Tuesday rolls around and I am going over the recipes for dinner to see what I need to prep before work and I get a lovely text at lunch time from my dearest daughter, who lets me know freshman orientation is tonight at 7pm. Now the only reason she cared to tell me is because I asked our youngest son several days earlier while she was around, “have you heard when freshmen orientation is?” he answers “nope, haven’t heard anything” I do not get home from work til 6, so no time to fix it, Delayed Again!!
So tonight is the night for the Boetje Glazed Salmon. It is a dish we had at a restaurant and I thought, I think I can make this at home. Not being one to just be able to create a recipe, I looked at several glazed salmon recipes to try and figure it out. Boetje mustard is a stone ground Dutch mustard, made locally where I grew up, about an hour from where I live now. Just hoping nothing stops us from having it again tonight! Side dish will be a Quinoa Pilaf, which I am also finally excited to make too.
Boetje Glazed Salmon
1 tbsp butter
1 tbsp brown sugar
2 tbsp Boetje Mustard
1 tbsp Agave nectar
1/2 tbsp olive oil
salt and pepper to taste
4 salmon filets (6 oz)
Preheat the oven to 400. Combine the butter and brown sugar in a bowl and microwave until butter and sugar have melted together. Stir in mustard and honey.
Heat the oil in an oven proof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface.), about 5 more minutes. Remove, brush the salmon with more of the glaze and serve.