Salmon with Honey-Mustard Pan Sauce

Trader Joe’s, you make my heart sing with your easy dinners and bright flavors. Your convenience is worth a few extra dollars and your frozen Indian food is heralded across the skies.
Ahem, right. This is a straight-up copy of the recipe on the package of TJ’s Silver Brite Salmon. We’ve eaten in twice in two weeks. Do it and be happy.
1.5 pounds thawed salmon, cut into equal pieces
4 TBS+  butter, divided (I prefer salted butter)
2 TBS  whole grain dijon mustard
4+ TBS honey, divided
1/4 cup water
1 TBS olive oil
black pepper and salt to taste
1. Add olive oil and 2 TBS butter to a nonstick skillet and cook over medium heat to melt butter.  Add mustard and stir to combine.  Cook for 1 – 2 minutes to toast mustard seeds. Add 2 TBS honey to pan until just melted.
2. Drop in salmon pieces skin side down, then salt and pepper the flesh liberally. Cover with a lid to complete the cooking, about 6 minutes.  Fish should be opaque, but do not overcook.  Remove fish and set aside, keeping it warm.
3. Add water to deglaze pan, then add the remaining 2 TBS of butter and 2 TBS of honey. Heat over high heat until the sauce thickens and reduces by about half.
4. Return fish to pan for a minute, spooning sauce over the pieces. Serve!
We’ve enjoyed the salmon over field greens, with quinoa, alongside roasted broccoli and brussel sprouts. Something green makes the dish prettier. TIP: you’ll want to pour any remaining sauce over pretty much anything on your plate.

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