Salmon with Creamy Mustard Sauce

A simple pan-seared salmon topped with a tasty creamy mustard sauce.

Ingredients: 

• ¹⁄₄ cup dry whole wheat couscous
• Black Pepper to taste
• ³⁄₄ tbsp nonfat plain Greek Yogurt
• 3 tsp Dijon mustard
• ³⁄₄ whole garlic clove
• 1¹⁄₂ tsp Olive Oil
• Salt to taste
• ¹⁄₈ tsp rosemary + 2 sprigs for garnish
• ¹⁄₂ tsp honey
• ¹⁄₄ cup reduced sodium chicken broth
• ¹⁄₈ medium onion
• 4 oz (113g) salmon filet
• 1 cup fresh broccoli
• 1 slice whole wheat bread
• 1 tsp whipped butter

Directions:

1. Cook couscous according to package directions.
2. Coat a large non-stick pan with canola spray and heat on medium-high.
3. Place the salmon in the pan and cook 3 to 4 minutes per side. TIP: Prep the vegetables and herbs while the fish cooks. Remove to a dish and keep warm.
4. Turn the heat to medium and add the oil. When it simmers, add the chopped onion and sauté 5 to 6 minutes, or until translucent. Add the minced garlic to pan and sauté 30 seconds, stirring constantly. Add the broth, mustard, and honey and bring to a boil. Cook 5 minutes or until reduced to about 1/4 cup, stirring occasionally. Stir in the yogurt, chopped rosemary, pepper, and salt.
5. Place a steamer insert in a saucepan and will with water to just below the bottom of the steamer. Cover and bring water to a boil. Place broccoli in steamer insert and cover. Steam for about 5 minutes or until tender.
6. Plate the Salmon and spoon the mustard sauce over top. Garnish with rosemary sprigs. Serve couscous, broccoli, and bread on the side.