Title: Balsamic-Glazed Salmon Fillets
Categories: Shellfish Fish Salmon
Yield: 6 Servings

1	tb	Thinly sliced garlic
1	ts	Thinly sliced garlic
2	tb	Olive oil
1	tb	Dijon mustard
1	ts	Dijon mustard
1	tb	Honey
1/3	c	Balsamic vinegar
		Salt
		Freshly ground black pepper
6		(5-oz) salmon fillets
		Washed; patted dry with
		Paper towels
2	tb	Julienned basil
		Basil sprigs

In small saucepan, saute garlic in 1 tablespoon olive oil over medium heat until garlic is tender, about 3 minutes, stirring often. Do not brown. Add remaining tablespoon olive oil, mustard, honey, vinegar, 1/4 teaspoon salt and pepper to taste. Stir well to combine. Simmer, uncovered, until slightly thickened, about 3 minutes. Can be made 2 days ahead and refrigerated. Gently reheat before using.

Arrange salmon fillets in single layer on baking pan lined with foil. Brush fillets with warm glaze. Bake on upper oven rack at 475 degrees until sizzling and glazed, about 10 to 14 minutes, depending on thickness of fillets. Use small paring knife to cut through thickest part of fillets to see if done. Do not overcook. Brush with remaining glaze. Season to taste lightly with salt and pepper. Use spatula to transfer to warm serving platter. Garnish fillets with julienned basil and basil sprigs. Makes 6 servings.

Each serving contains about: 206 calories, 231 mg sodium, 44 mg cholesterol, 9 grams fat, 5 grams carbohydrates, 25 grams protein, 0.03 grams fiber.

COMMENTS: The piquant balsamic vinegar glaze is the perfect counterpoint to the sweet oiliness of salmon. It complements the fish and makes the presentation most appealing.

From: JANIE BOURKE From: Pat Stockett Date: 19 May 97 National Cooking Echo Ä

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