honey, what's for dinner?

Salmon with a Honey Mustard Glaze

For 2 six-ounce salmon fillets:

1 tablespoon Dijon mustard
1 teaspoon Creole mustard

1 teaspoon brown sugar

1 teaspoon honey

2 tablespoons olive oil

a big pinch of salt

a few grinds of black pepper

several dashes of cayenne pepper

Make the glaze by whisking the ingredients together until emulsified. You may be tempted to add more oil but don't; you'll be sauteing the fillets in olive oil.

Rinse the salmon and pat dry. Season with salt and pepper and set aside.

Spread a small amount of glaze in a shallow dish. Set the fillets in it, skin side down. Cover the flesh with the rest of the glaze, allowing it to flow down the sides of the fish. Marinate for several minutes.

Preheat a skillet until it is very hot. Add enough olive oil to generously cover the bottom of the pan and to coat the sides if you swirl it. Lay the fillets in the skillet, skin side down. They will splatter!

Watch the color of the fish change to opaque as it cooks from the bottom up. When the fillets appear one-third to one-half cooked, about five minutes, gently turn them over. (The skin may have separated from the flesh already. If so, just remove it before turning them.) Cook for another minute or two. Serve flesh side up.

Great with a Caesar salad.