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1 cup
Easy
5 min
By Andrew Schloss and David Joachim
Published 2007
The combination of mustard and molasses is magical–similar to honey mustard, yet darker, richer, and more pungent. This glaze is especially good on salmon, where it develops a meaty richness that the fish has been alluding to its entire culinary life. Make up a double batch and keep the extra on hand to glaze everything from shrimp to chicken to burgers; nothing in this recipe is perishable, which means that you will go bad long before the glaze does.