Ingredients
1 lb salmon filet
½ fresh lemon
½ fresh onion
4 c water
¼ c small parsley springs(no stems)
½ t salt
¼ t coarsely ground pepper
Honey mustard sauce (recipe below)
¼ t 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
Cut one half of a lemon into ¼ inch slices.
Cut half an onion into ¼ inch slices.
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.
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.
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.