Busy Bee - and the five in her hive

Made up a new recipe tonight, as a departure from the way I typically do my salmon fillets. It was DELICIOUS, and a big hit. Figured I'd share. :o)

Sweet and Tangy Glazed Salmon

This recipe makes enough glaze for roughly 1 to 1 1/2 pounds salmon, fillet(s) about 1 1/2 to 2" thick give or take. Serves 2 or 3.

1-1.5 lbs. salmon - fillet(s) cut around 1 1/2 to 2" thick
2T balsamic vinegar
3T brown sugar
2T honey
1/4t ground ginger (or grate a teeny bit of fresh if you have it & lightly sautee w/ the garlic)
2 cloves finely chopped garlic
1/2t maple syrup
1T teriyaki sauce
juice and zest of 1 medium lemon
2T butter

Preheat oven to 350. Melt butter in small saucepan. Lightly sautee garlic. Mix together balsamic vinegar, brown sugar, honey, ginger, maple syrup, teriyaki sauce, lemon juice and zest in a small bowl. Add to sauteed garlic. Bring to boil, then simmer for 3 minutes, stirring occasionally until mixture reduces and thickens. Allow to cool. Brush tops of salmon fillets generously. Bake in baking dish (sprayed with nonstick cooking spray) covered with aluminum foil in 350 degree oven for around 20-25 minutes (for about a 2" thick fillet). Baste fillets with glaze that has run off to bottom of the pan. Remove foil, then return to oven and heat under medium broiler (400 degrees or so) for 5-10 minutes, until the top gets a bit browned and crisped (not enough to char or burn it, just enough to give it a light crust). Finally, baste with any remaining juices and serve with rice and veggie.

NOTE: The glaze smells pretty funky when you're cooking it, even tastes a little odd, like makes your mouth pucker and your brain say "hmmm." Trust me, it comes out nicely sweet and a little tangy. Both Nick and I LOVED it. I will definitely make it again!