A staple chez Jaime. This was originally taken from a website geared towards IBS friendly food, though I have unfortunately lost the original link.
1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
1 cup chicken or veg broth
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard with seeds
2 tsp. packed brown sugar
HEAT oil in skillet. Add salmon, skin side-up, and cook until browned, about 5 min. Turn salmon and season with coarsely ground pepper.
ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.
ADD remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 min. or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon. Serves 4.