PLEASE NOTE - I do NOT pack the brown sugar on this recipe.
2 - 6 Ounce Salmon Fillets 1 Tsp Dijon Mustard
1 Cup Chicken Stock 1 1/2 Tsp Brown Sugar
3 Tbl Balsamic Vinegar
Spray a cast iron skillet with cooking spray and heat until hot. Add salmon skin side up and cook until browned. Turn salmon - season with pepper. Add 1/2 cup broth to the pan, reduce heat to low, cover and cook until salmon is cooked. Remove salmon and keep warm.
Turn heat up to medium high and add remaining ingredients. Cook until sauce is reduced by half. Spoon over salmon.
Per Serving: 264 Cal (48% from Fat, 44% from Protein, 9% from Carb); 28 g Protein; 14 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 6 g Carb; 0 g Fiber; 5 g Sugar; 27 mg Calcium; 1 mg Iron; 883 mg Sodium