Ingredients
1 lb salmon fillet
1/2 fresh lemon
1/2 fresh onion
4 cup water
1/4 cup small parsley springs(no stems)
1/2 tsp salt
1/4 tsp coarsely ground pepper
honey mustard sauce (recipe below)
1/4 tsp sea salt
Honey Mustard Sauce
2 T Sparrow Lane Champagne Vinegar
1 T honey
1 T dijon mustard
1 T Sparrow Lane Extra Virgin Olive Oil
Instructions
1. Cut one half of a lemon into ¼ inch slices. Cut half an onion into ¼ inch slices.
2. Add the lemon slices, onion slices, water, parsley springs, ½ teaspoon salt and the pepper to a large skillet. Heat to boiling over high heat. Boil 3 minutes stirring occasionally. Reduce heat to medium-low and add the salmon with the skin side down in the pan.
3. Cover and cook 5-6 minutes or until salmon flakes easily with a fork. Remove the salmon from the skillet using a slotted spatula. Carefully remove the skin from the salmon.
4. Place salmon on serving plate and sprinkle with ¼ teaspoon of salt. Serve with drizzled honey mustard sauce.
Honey Mustard Sauce
Using a whisk stir the Champagne Vinegar, honey, mustard and oil until well mixed.
