2 tsp. Kowalski’s Extra Virgin Olive Oil, divided
2 cloves garlic, minced
2 tbsp. finely minced shallots
1 1/3 cups reduced sodium chicken broth
¼ cup sweet honey mustard
3 tbsp. Pinot Grigio Italian wine vinegar
2 tsp. snipped fresh thyme
¼ tsp. cracked black pepper
1 ½ lb. salmon fillet
¼ tsp. Kowalski’s North Woods Grill Signature Seasoning Blend
1 (5 oz.) container organic baby arugula, divided
In medium sauté pan, heat 1 tsp. olive oil; add garlic and shallots. Sauté 1 min. over medium heat. Stir in chicken broth, mustard, vinegar, thyme and pepper. Bring to a boil; reduce heat and simmer until mixture reduces to sauce consistency (10-12 min.). Rinse salmon in cold water; pat dry. Brush both sides with remaining 1 tsp. olive oil; sprinkle top with North Woods Grill seasoning.

To Grill: Preheat grill to high heat. Using direct heat cooking method, arrange salmon, skin side down, on grill rack; grill until interior of fish turns opaque (10 min. per inch of thickness measured at the thickest part).

To Serve: Cut salmon into 4 pieces; remove skin from bottom. Arrange arugula on each of 4 dinner plates; place salmon over arugula. Top with sauce; serve immediately. Serves 4.

Nutrition Information per Serving:
Total Calories 323
Total Fat 13 g
Sodium 481 mg

Each serving is also a good source of Vitamin D, Vitamin K, Vitamin B12, magnesium and potassium, all known to help support bone strength.