Mustard- and Brown Sugar-Rubbed Salmon

I’ve had this recipe bookmarked for a long time, because I wanted sushi-grade salmon. You see, the salmon is not cooked all the way through here. You could cook it all the way, of course, but I was eager to try it partly raw, because it’s closer to sushi and sushi is just about the only way I like fish (with the exception of tuna). The Engineer, who loves fish, was oohing and aahing all over the place. For me, it’s probably the best fish I’ve had, but it’s still fish (and therefore not my favourite thing). That being said, I’m definitely keeping this recipe; it’s nice to have a little variety, especially when your husband likes salmon.

I made 2 servings instead of four, but rubbed them with the spices on both sides for more flavour. I’m giving you my version here. I served the salmon with a cucumber salad. It was a light and refreshing meal.

2 Tbsp dark brown sugar
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp ground cumin
¼ tsp mustard powder
2 sushi-grade salmon filets (6 oz each), skin removed
1 tsp olive oil



Stir together the sugar, salt, pepper, cumin and mustard in a small bowl. Unwrap the fish and press the sugar mixture evenly onto both sides.



Heat the oil in a large nonstick or cast-iron skillet over medium heat. Place the fish in the pan. Cook until the rub dissolves and darkens slightly (being careful not to burn), about 4 minutes. Flip the fish and cook to medium doneness, a few minutes more.