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Salmon Filets with Mustard Glaze
1 TBS olive oil
4 salmon filets, 3/4" thick each
Black pepper
1 C chicken broth
2 TBS balsamic vinegar
1 TBS Dijon mustard with seeds
2 tsp. packed brown sugar
Heat olive oil in a skillet; add the salmon, skin side-up, and cook until browned, about five minutes. Turn salmon and season with coarsely ground black pepper. Add 1/2 cup broth; heat to a boil. Cover and cook over low heat for five minutes, or until done. Remove salmon and keep warm. Add the remaining broth, vinegar, mustard and brown sugar; heat to a boil. Cook over medium heat for ten minutes, or until mixture is slightly thickened and reduced to a 1/4 cup. Serve over salmon. Recipe makes enough for four servings. Note: Individual salmon steaks or one large filet can be used in the recipe.
*Recipe Source: Campbell's Kitchen.
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