4 pieces of salmon fillets, skinned and boned
1 tbsp of Canola oil
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 or 3 garlic cloves, finely chopped
2 teaspoons mustard seed
1/4 cup chopped green onions
Make sure salmon is dry – pat with paper towel. Season it up with a little sea salt and freshly ground pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.Remove skillet from heat. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
* OPTION: Add ingredients (minus oil and salmon) to light sour cream before pouring over salmon…. yum.
