Salmon with Mustard Maple Sauce - Gourmet - January 2003

4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.

Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

Active time: 20 min Start to finish: 20 min.
Makes 4 servings

My version:
Out of necessity I substituted regular onion about 1/8 c. for scallions, used olive oil rather than veggie oil, and 1 large garlic clove rather than 2. Cooked on a grill pan about 4 minutes per side. Prepared the sauce in a sauce pan as well. Oh yes, I didn't have fresh salmon so defrosted frozen.