Martha Stewart's Honey Mustard Salmon

Chef notes

This is one of the simplest and most appealing recipes you will ever make. The secrets: the freshest, best line-caught salmon; imported Dijon mustard and fragrant wild honey. Brush a generous amount of the honey mustard on each piece of lightly salted and peppered fish. The confit of shallots is an excellent side dish, as is lightly steamed fresh spinach leaves. Your family will gobble this up, so make plenty.

Technique tip: I use a salamander (an open broiler) for best results, but any broiler will do — just leave the door ajar for air circulation. Use medium-high heat and lightly brown the fillets, being careful not to burn them. Depending on the size of the fillets, 7 to 9 minutes is enough for medium-rare, perfectly cooked fish.