Mustard Glazed Salmon

I love honey mustard, maple mustard, or really any sweet and tangy mustard flavor.
Original recipe by The Kitchn

I modified this recipe a bit. (A bunch). Instead of dijon mustard, I used Sweet and Hot mustard, and instead of white wine vinegar, I used white modena vinegar- basically a white balsamic. I suppose I could have cut the brown sugar, but I have a sweet tooth when it comes to the savory. I marinated for longer than 15 minutes, maybe closer to 25 minutes. Basically, I let it marinate for a while whilst I did other kitchen things.

But, the biggest modification I made was in the cooking method. Here's the thing. I have an irrational fear of using the broiler. This may be related to an incident about 12 years ago when I tried to use the broiler to make s'mores.

Side note: blogging really is like therapy. I only just now recalled this frightening memory, thus recognizing the origins of my broiler phobia. Perhaps now healing, and broiling can begin.

Anyway, instead of broiling, I roasted the salmon. It is still tender and full of sweet mustardy deliciousness!

Notes from Cooper: before I came to live with Mama, my old human fed me McDonald's hamburgers with mustard and pickles. Mama never lets me have McDonald's, but she does let me taste mustard and sweet mustard is SO good. Also, Mama put the salmon on the dachshund platter so it's all for me.

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