4 skin-on salmon fillets (4 to 5 ounces each and 1 inch thick), rinsed
1/2 cup kosher salt (for optional brine)
1/2 cup sugar (for optional brine)
2 tablespoons brown sugar
1 to 2 tablespoons orange juice
1 tablespoon Dijon mustard
Salt and pepper, to taste
Dill Cream (recipe follows), for serving
If brining the salmon, stir the kosher salt and sugar into 6 cups water until dissolved.
Place salmon fillets in a glass baking dish and pour over brine mixture, making sure salmon is completely covered. Add more water if needed. Refrigerate for 1 hour. Remove salmon from brine and rinse well under cold water. Set on a platter and pat dry.
In a small bowl, mix together the brown sugar, orange juice, mustard and the salt and pepper to taste. Mixture should be consistency of mustard. If too thick, add more orange juice.
Preheat oven broiler and line a broiler pan with foil. Place salmon fillets on foil and season with salt and pepper. Broil for about 5 minutes. Brush each with mustard mixture and continue broiling for another 5 minutes or until salmon is just cooked through.
Remove salmon from broiler. Slide a spatula between salmon and skin and remove fillets to a serving plate. Serve topped with a dollop of the Dill Cream. Makes 4 servings.
DILL CREAM: In a small bowl, mix together 2 tablespoons chopped, fresh dill; 1 tablespoon snipped, fresh chives; 1/3 cup reduced-fat sour cream or nonfat, Greek-style yogurt; 1 tablespoon lemon juice and a pinch of sugar. Taste and adjust seasonings, adding salt and pepper, to taste, if desired.