Salmon with Mustard & Dill Sauce

1½ lbs salmon filet cut into 4 pieces, skin and bones removed
2 medium garlic cloves, pressed
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice, divided
¼ cup chicken broth
1 teaspoon honey
1 teaspoon chopped fresh dill
salt and pepper to taste

Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

Rub salmon with 1 tablespoon fresh lemon juice, salt and pepper. (You can cook the salmon with the skin on, it just takes a minute or two longer. The skin will peel right off after cooking.)

Using a hot pad, pull pan out of the oven and place salmon on hot pan. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

In another skillet, add garlic and stir for half a minute. Add mustard, and whisk in 2 tablespoons lemon juice, broth, honey, salt and pepper. Cook on high heat for a minute to reduce slightly and add dill (Make sure you wait until the end of reducing sauce before adding fresh dill, as it will lose its flavor as it cooks). Pour over salmon and serve.

Courtesy of whfoods.com