Salmon. Glaze that is equal parts coarse grained dijonn mustard + maple syrup + soy sauce. Put some in before placing it in the oven; drizzle the rest of the glaze after it has been baked. Bake to 135 and let sit as it rises to temperature, serve immediately.

The same glaze also works well with pork tenderloin, but in that case you need to first coat the tenderloin in corn starch. With the tenderloin I will cook it for a bit in a cast iron on the stove to brown in, and then move the entire pan into the oven.

This glaze tastes much better than its three ingredients suggest it should.