African couple fixing healthy meal in modern kitchen

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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

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