I had friends over for dinner last week and wanted to make sure I had a summery menu that allowed for lots of prep in advance so I could focus on chats on chats. I went with the below salmon, Tagliatelle with Corn and Cherry Tomatoes, and an aggressive salad (recipe coming soon).

To make this salmon come together super fast make sure you buy the fish pre-portioned out.  You can have them set on the foil lined baking sheet (and covered with more foil) in the fridge and ready to go when the time comes to pop the little fishies in the oven.  You can make the glaze a day ahead of time, just set it out a room temperature an hour before use so it’s easy to brush on the salmon.  The fish cooks so fast under the broiler, just throw them in the oven once everything for din is ready and you want to be starting the meal in the next 10 minutes.  You can even have a few platters (one big or two smaller like I did) with watercress and lemon lining the edge set out so you can move the fish over to the platter right away and get this sweet and salty, fresh and light, beauty of a fish on the table.

You’ll need:

• 1 tablespoon extra virgin olive oil
• 1 large shallot, minced or grated
• 0.25 cup red wine vinegar
• 0.25 cup whole grain mustard
• 0.25 cup dark brown sugar
• 3 pounds of salmon, divided into 8 equal portions (skin on or off your call… I left mine on)
• 1 bunch watercress
• 1 large lemon, cut into wedges

To Make:

1. In a small saucepan, heat oil over medium-high heat.  Add shallot and cook until soft, 3-5 minutes.  Add vinegar and cook until slightly evaporated, 1 minute.  Add mustard, brown sugar and stir another minute.  Season with salt and pep.  If you are not using right away keep in an airtight container in the fridge.
2. Set rack in the top shelf of your oven.  Turn on your broiler.  Place salmon (skin side down) on a foil lined baking sheet and pat dry with a paper towel.  Season with salt/pep.
3. Move half of the glaze to a separate container (to avoid cross contamination) and brush over the top of the salmon.
4. Place salmon in the oven for 5-10 minutes (keep an eye on it, mine only needed 6 minutes).  Remove from oven and brush with remaining glaze.
5. Line a platter with watercress and set salmon on platter.  Garnish with lemon wedges.

Inspired by MarthaStewart