1 Tablespoon olive oil
4 salmon fillets, ¾” thick
Coarsely ground black pepper
1 cup chicken broth
2 Tablespoons balsamic vinegar
1 Tablespoon Montana Girl Mustard
2 teaspoons firmly packed brown sugar
- Heat oil in skillet. Add salmon with skin side up and cook until browned, about 5 minutes. Turn salmon and season with coarsely ground pepper.
- Add ½ cup of the broth. Heat to a boil. Cover and cook over low heat about 3 minutes or until done. Remove salmon and keep warm.
- Add remaining broth, vinegar, mustard and sugar. Heat to a boil. Cook over medium heat 10 minutes or until sauce is slightly thickened and reduced to ¼ cup. Serve over salmon.