Sucanat and Mustard Glazed Salmon

Sucanat and Mustard Salmon
adapted from Rachel Ray

1/3 cup sucanat
2 1/2 Tbsp. sugar-free mustard
Juice of 1/2 lemon
Salt and pepper
16 ounces salmon fillets
2 teaspoons olive oil oil

Preheat oven to 400 degrees.  Combine sucanat, mustard, lemon juice, and pepper in a small bowl.  Stir until smooth.

Heat a large ovenproof skillet over high heat.  Rub salmon with oil and season with salt and pepper.  Place the salmon skin side up in the warm skillet and cook until a crisp brown crust forms – about 3 minutes.  Remove salmon from the heat, flip, and coat with the sucanat mustard mixture.  Transfer skillet to oven and bake until the galze caramelizes and the fish is cooked through – approximately 5 minutes.

Serve with a side of wild rice and steamed broccoli.

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