Runner's World Salmon with Brown Sugar and Mustard Rub
This recipe turns up often in Runner's World and it's also featured in my Runner's World cookbook published by Rodale's. It's usually recommended for the meal the night before a long run or race, but I think it would be good any time. It's fast and easy and absolutely exquisite. I've adapted it somewhat, for example I don't remove the skin on the salmon fillets but you could if you want to. Feel free to use less salt, but I think the abundance of salt in the recipe might make the dish. I haven't tried using coconut oil in place of the olive oil, but I plan to.
2 tablespoons dark brown sugar
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon mustard powder
4 salmon fillets (6 ounces each)
1 teaspoon olive oil
How to make it
Use your fingers to mix together the sugar, salt, pepper, cumin, and mustard in a small bowl. Press the sugar mixture evenly onto the top surface of the fish.
Heat the oil in a large nonstick skillet over medium heat. Cook the fish, rub side down, for 4 minutes or until the rub dissolves and darkens slightly (being careful not to burn). Flip the fish and cook for 3 minutes or until the fish is opaque.