Mustard and Brown Sugar-Rubbed Salmon

This comes from Prevention Magazine. The magazine suggests that any leftover salmon can be tossed into rice, potato or pasta salads, or simply flaked and tossed with a little oil and citrus juice.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 fillets

Ingredients

• 2  tablespoons dark brown sugar
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground mustard
• 1 1⁄2 lbs salmon fillets, skin removed
• 1  teaspoon olive oil

Directions

1. Stir together the sugar, salt, pepper, cumin and mustard in small bowl. Place salmon so that the side the skin was removed from is down. Press sugar mixture evenly onto fish.
2. Heat oil over medium heat in large nonstick or cast-iron skillet. When hot, place fish rub-side down in pan. Cook until brown sugar rub dissolves and darkens slightly, being careful not to burn, about 4 minutes. Flip fish and cook to medium doneness, about 1 minute longer.