How about a great fish dinner?
Salmon fillets are served with a sweet and savory sauce featuring balsamic vinegar, brown sugar, Dijon-style mustard and chicken stock
Salmon Fillets with Mustard Glaze
1 tablespoon olive oil
4 salmon fillet , 3/4-inch thick
ground black pepper
1 cup Swanson® Chicken Broth
Swanson® Chicken Stock
2 tablespoon balsamic vinegar
1 tablespoon country-style Dijon mustard
2 teaspoon packed brown sugar
Heat the oil in a 10-inch skillet over medium-high heat. Add the salmon, skin-side up, and cook for 5 minutes or until it’s browned on one side. Turn the salmon over and season with the black pepper.
Add 1/2 cup broth to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the salmon flakes easily when tested with a fork. Remove the salmon from the skillet and keep warm.
Increase the heat to medium. Stir in the remaining broth, vinegar, mustard and brown sugar and heat to a boil to make the glaze. Cook for 10 minutes or until the mixture is reduced to 1/4 cup. Serve the glaze over the salmon
article courtesy of KitchenDaily.com