Quick and Easy "Phenomenal" Salmon

Remember how I said I'd defrosted my freezer recently? Well, another thing I found that needed using up was a package of three salmon fillets. So I served That Nice Boy I Married salmon for supper last night (he likes salmon a lot better than I do.) A few bites in, he pointed to his plate and said, "If I ordered this in a restaurant, I'd order it again the next time, and I probably wouldn't even think of ordering anything else. This is phenomenal."

And it was super-easy and quick! I didn't measure, but we're only talking four ingredients here, anyway. Here's what I did:

I put my 9" non-stick skillet over medium heat, (if you don't have non-stick, spray your skillet with non-stick cooking spray) and let it get good and hot. Threw in about a tablespoon of butter, let it melt, and sloshed it around to cover the bottom of the skillet. Threw in the salmon fillet, which was 4 ounces, and about 1/2" thick. Let it cook for about 4 minutes, till it was starting to brown a little on the bottom, flipped it, and did the same to the other side. Lifted it onto a plate with a pancake turner.

Then I threw about a teaspoon of Dijon mustard and a splash -- maybe two tablespoons -- of balsamic vinegar into the skillet, and stirred it up. Let it boil hard for a minute or so to reduce a little, poured it over the salmon, and served it to TNBIM.

Easy to double, or even quadruple.

If you'd like to spiff this up for company, you could sprinkle a little something green on top -- some chopped fresh parsley, or snipped fresh chives, or sliced scallion tops -- just for a little visual interest. But remember -- this was "phenomenal" just the way it was.

242 Calories; 16g Fat ; 23g Protein; 2g Carbohydrate; trace Dietary Fiber