Sweet-Spicy Glazed Salmon

This one is simple to whip up and hits all the right notes: sweet, spicy, salty and sour. It's great accompanied by nothing but some simple steamed spinach. And chilled, the leftovers would be a great topper for a spinach salad. Maybe a few almonds and scallions on top? Delicious.

Sweet-Spicy Glazed Salmon
From Cooking Light.
Makes 4 servings.

3 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 425°.

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° for 12 minutes. Remove from oven.

Preheat broiler.

Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.