4 teaspoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon rum extract
4 (5 ounce) salmon steaks, 1-inch thick
In a small bowl, whisk together the mustard, honey lemon juice,
pepper and rum extract.
Place the salmon on a plate. Spread the mustard mixture over it,
using the back of a spoon to evenly cover the surface. Cover and
refrigerate for 1 hour.
Preheat the broiler. Coat the broiler pan with nonstick spray. Place
the salmon on the pan. Broil 4 inches from the heat for 8 to 10
minutes, or until the fish is opaque. Test by inserting a knife into
the center of one of the steaks.
Yield: 4 servings