3 tablespoons dark brown sugar
1 tablespoon gluten-free soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 425°F.
2. Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425°F for 12 minutes. Remove from oven.
3. Preheat broiler.
4. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.