Roasting salmon with Dijon mustard and brown sugar is a great way to temper what I consider to be its strong taste. There are lots of recipes for this combination. The easiest method comes from Sam Sifton, editor of the NYT Cooking section: "Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven."
Sam calls this a "non-recipe," because there are no measurements given, and its simplicity is what we need on busy days. But if you've got a few more minutes and just a few more ingredients, try this recipe. It's almost as easy and results in a more nuanced flavor that I really like. As always, it's high in nutrients and taste, but low in fat, calories and WW Points.
1 pound salmon fillet
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. brown sugar
4 tsp. Dijon mustard
1 Tbsp. low-sodium soy sauce
1 tsp. rice vinegar
Preheat oven to 425 degrees F. Cut salmon into 4 portions, place on a foil-lined sheet pan and sprinkle with salt and pepper. Roast on top rack of oven for 10 minutes and remove from oven.
Preheat broiler.
In a small saucepan, mix remaining ingredients. Bring just to a boil. Brush over salmon. Broil salmon 6 inches from heat until fish just begins to flake easily with a fork, about 1-2 minutes.
Serves 4