Sautéing the salmon in a little oil creates a beautiful crust. This sweet-and-sour sauce is thin but flavorful--perfect with salmon.
Cooking Light MARCH 2004
Heat oil in a large nonstick skillet over low heat.
Combine broth and next 5 ingredients (broth through garlic).
Increase heat to medium-high, and heat 3 minutes.
While pan heats, sprinkle fillets with salt and pepper. Add fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.
Drain fat from pan, and discard fat. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook 30 seconds. Remove from heat. Serve sauce over fish.
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