Pan-Seared Salmon with Soy Mustard Glaze

onceuponachef.com

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subheading: FOR THE GLAZE:

¼ cup plus 2 tablespoons dark brown sugar

¼ cup soy sauce (use gluten-free if needed)

¼ cup mirin (Japanese sweet rice wine)

2 tablespoons sherry vinegar

2 tablespoons whole grain mustard, best quality such as Maille

2 tablespoons water

2 teaspoons cornstarch

¼ teaspoon red pepper flakes

subheading: FOR THE SALMON:

Six 5 to 6 oz fillets center-cut salmon, skinned

½ teaspoon kosher salt

2 tablespoons vegetable oil, for cooking

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