GRILLED SALMON FILLETS WITH BALSAMIC GLAZE

Serves 6

• 1/2 cup balsamic vinegar

• 1/2 cup dry white wine

• 2 tablespoons fresh lemon juice

• 2 tablespoons (packed) dark brown sugar

• 6 5- to 6-ounce salmon fillets with skin on

• Olive oil

Combine first 4 ingredients in medium saucepan.
Boil until reduced to 1/3 cup, about 17 minutes.
Season glaze to taste with salt and pepper. (Can be
made 1 week ahead. Cover and refrigerate. Re-warm
over low heat before using.)
Prepare barbecue (medium-high heat). Brush salmon
lightly with oil; sprinkle with salt and pepper.
Grill salmon, flesh side down first, until just
opaque in center, about 5 minutes per side.
Transfer salmon to platter. Drizzle glaze over
salmon.

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