Maple-Orange Salmon

3 tbsps. country-style Dijon mustard
3 tbsps. maple syrup
3 tbsps. fresh orange juice
2 tsps. grated orange rind
2 to 3 tbsps. balsamic vinegar
2/3 cup vegetable broth
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 to 5 oz. salmon fillets (about 1 inch thick)
Cooking spray

Combine everything except the salmon in a large zip-top plastic bag
and shake to mix.

Add the salmon, seal and marinate in the refrigerator for 30
minutes.

Spray a large nonstick skillet with cooking spray and heat over
medium temperature.

Remove salmon from bag, reserving the marinade.

Place salmon, skin-side up, in the skillet and cook for 3 minutes.

Turn salmon and add the marinade to the skillet.

Cover and cook for 8 minutes more or until salmon flakes easily with
a fork.

Place salmon on serving plate.

Simmer sauce for 4 minutes, or until slightly thickened.

Pour sauce over salmon and serve hot.

Makes 4 servings.

Calories 300, Fat 14 g, Carbs 13 g, Sodium 530 mg, Fiber 0 g