Recipe by Campbell's Kitchen
"Tender, sauteed salmon is glazed with a tangy sweet-sour glaze."
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salmon fillets, 3/4-inch thick each
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
country-style Dijon mustard
packed brown sugar
Great recipe with the basic ingredients and directions, but I didn't have brown sugar, so I used honey instead. The reduction time was a little longer but well worth the wait. I will use this again because we love salmon.
I did not care for this recipe.
This was really delicious. I made a few changes. I added a little white wine to the sauce and dill to the salmon. It does take a little longer than 10 mins for the sauce to reduce but it was well worth it. I will make this again!
Pretty delish! I used some white wine to deglaze the pan and also used blood orange balsamic instead of plain balsamic. Gave it a nice citrusy flavr. I would recommend seasoning the salmon before cooking and adding some salt.
This is an easy, delicious recipe. Followed the directions exactly, except I didn't have balsamic vinegar so I used soy sauce instead. I served this with brown rice and roasted asparagus. Definitely a keeper.
one of the best recipies I've made, perfect for a quick and simple yet special weekday meal with a few ingredients that I had on hand. I didn't have any chicken broth, so I used vegetable boullion cubes, and didn't have country dijon, so the regular dijon works fine. I probably overcooked the salmon during the searing process, so I will cut the time down by a few minutes. The glaze was great.
Easy and good. My sauce came out a little salty. Not sure what caused it.
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Salmon fillets baked with a balsamic vinegar, Dijon, and white wine glaze.
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