Salmon with Sweet-and-Sour Pan Sauce

When salmon is browned in a small amount of oil, a beautiful crust is obtained. This sweet and sour sauce turns out to be liquid, but flavorful-it goes perfectly with salmon.
Heat the oil in a large nonstick skillet over low heat.Combine the broth and the following 5 ingredients (broth with garlic).Turn up the heat to medium-high and cook for 3 minutes.While the pan is heating up, sprinkle the fillets with salt and pepper. Place the fillets in the pan; cook for 4 minutes on each side, or until the fish flakes easily when pricked with a fork. Remove the fillet from the pan.Drain the fat from the pan and discard the lard. Add the stock mixture to the pan, scraping to prevent browning. Bring to a boil; cook for 30 seconds. Remove from heat. Serve the sauce on top of the fish.