This recipe would also be great on the grill…

 

Salmon Fillets with Mustard Glaze

From: Campbell's Kitchen

 

1 TBS olive oil

4 salmon fillets, ¾" thick each

1 C chicken broth

2 TBS balsamic vinegar

1 TBS Dijon mustard with seeds

2 tsp. packed brown sugar

 

Heat the oil in a skillet; add the salmon, skin side-up, and cook until browned (about five minutes). Turn salmon and season with coarsely ground pepper. Add ½ 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 ¼ cup. Serve over salmon. (Recipe makes enough for four servings). Note: Individual salmon steaks or one large fillet can be used in this recipe.