These salmon fillets taste great with this perfect glaze made of mustard, vinegar, and brown sugar. Simple enough to serve your family and yet an elegant entree to serve to guests.
1 tbsp. olive oil
4 salmon fillets, 3/4 inch thick (1 1/2 lb.)
1 cup Chicken Broth
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard with seeds
2 tsp. firmly packed brown sugar
Heat oil in skillet. Add salmon with skin side up and cook until browned, about 5 min. Turn salmon and season with coarsely ground pepper.
Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.
Add remaining broth, vinegar, mustard and sugar. Heat to a boil. Cook over medium heat 10 min. or until sauce is slightly thickened and reduced to 1/4 cup. Serve over salmon.
Serves 4.