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Ingredients
Sauce
3 tablespoons water
2 tablespoons pure maple
syrup
2 tablespoons Dijon
mustard
2 cloves garlic, minced
2 teaspoons mustard seed
1/4 cup chopped scallion
greens
dash of salt
dash of pepper
Salmon
4 6-oz. salmon portions,
skin removed
salt
pepper
1 tablespoon olive oil
Directions
Sauce
In a small mixing bowl,
whisk together water, maple syrup, mustard, garlic,
mustard seed and scallions. Set aside near cooking
area.
Salmon
Pat salmon dry with a
paper towel and lightly season to taste with salt
and pepper. Heat oil in a large skillet on
medium-high (do not heat until oil begins smoking).
Place salmon fillets in the skillet and sauté on each
side, turning once, just until cooked through (about
3-4 minutes per side). If necessary, cook fillets in
2 batches. Transfer cooked filets to a serving
platter and cover with aluminum foil to keep warm.
Remove skillet from heat
and allow to cool for 1 minute. Pour sauce into
skillet and stir to heat through (about 30 seconds).
Drizzle sauce over salmon fillets. |
