Mustard & Dill Salmon

This is what I had for dinner last night. I found the recipe printed in my my recipe folder and thought I'd re-try it. So yummy! I toned down the dill which I think was a good idea. Ive never been a huge mustard fan and I was afraid that a whole teaspoon of mustard was pushing it but, it tastes just marvelous.

Mustard & Dill Salmon

Salmon fillet

Tablespoon butter

1/2 cup wine

Chicken or beef broth

1 teaspoon mustard

1/4 teaspoon dill

Rice flour (optional)

Salt and pepper

In a heavy bottomed pan place butter, wine, and enough chicken broth to fill the bottom of the pan to half an inch deep. Over med low heat, cook until the liquid is hot and bubbling and the butter is completely melted. Then place the salmon fillet in the broth skin side up and simmer covered at low med heat for five minutes. Then flip over, sprinkle with salt and pepper, and simmer five to 8 min longer until done. (still covered) Remove salmon from the pan turn up the heat a bit and add the dill and mustard plus a bit of salt stir and simmer down to a sauce like consistency. If you like a thicker sauce add a teaspoon of rice flour to thicken. Serve over the salmon.