Sugar and Spice Salmon

Sugar and spice and everything niiiiiiice. This one is good! A slightly spicy, Asian flair, adapted from Nigella Lawson.


Must. Make. Again. Soon.


Ingredients
1 salmon filet (approximately 8 oz)
For the rub:
Equal parts (for this size salmon, about 1/2 tsp each):
ground cumin
brown sugar
salt
ground ginger
dried mustard
cinnamon
1/4 tsp. paprika
Olive oil (to form a paste, about 2 tbsp.)


For the sauce:
1/4 cup Dijon mustard
1 tbsp. granulated sugar
1/4 tsp. Hunan red chili sauce


Directions
1. Preheat your oven's broiler.
2. Combine spices and stir together. Add olive oil, and stir quickly into a paste.

 

 3. Lightly oil a small baking pan, and place salmon in it.
4. Spread spice mixture over the salmon on both sides.
5. Broil the salmon for 10 minutes or until nearly cooked through. The topping will bubble a bit - this is a good thing.

6. Meanwhile, combine the mustard, sugar and chili sauce in a small saucepan over low heat. Stir until combined and sugar is melted.
7. Remove salmon from oven and let it sit, covered with foil, for a few minutes to finish the cooking process. Drizzle some of the mustard mixture on top of the salmon, and enjoy!


I served it with honey-glazed carrots and cucumber salad, which was a great combination of salty, spicy and sweet.