I buy our fish from Trader Joe's because they have a good, and affordable, selection of wild fish. One week my husband went to the grocery store for me, and he came home with salmon. I typically opt for a white fish because it's easier to camouflage so I was at kind of a loss. Trader Joe's provided a recipe on the pack of fish. Being at a loss, like I said, as to how to prepare good salmon, I decided to try it. Good decision. The sauce is a perfect blend of sweet and savory. And it camouflages the salmon just enough. It's definitely still fish. But it's got some flavor going on besides just fish.
2 tablespoons grapeseed oil
2 tablespoons unsalted buter
2 tablespoons Trader Joe's whole grain dijon mustard (I'm sure any brand will do)
black pepper to taste
1 pound salmon
1 tablespoon honey
1/8 cup water
Add grapeseed oil and butter to 12" 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 fish to pan, sprinkle with pepper and saute until lightly browned, about 3 minutes per side.
Remove fish from pan just long enough to stir in honey. Return fish to pan and cover with a lid to complete the cooking. Fish should be opaque, but do not overcook. Remove fish and set aside. Add water to deglaze pan and heat over high heat to reduce the sauce by about half.
Pour sauce over fish and serve.
(Recipe adapted from Trader Joe's "Silver Brite Salmon with Honey Mustard Pan Sauce")