Honey mustard and balsamic salmon

As a main course entre, 6 ounces of salmon per person is about righ. You can extend your dolor by serving 3 o4 4 ounce filets on toasted burger buns with honey mustard mayonnaise, shredded lettuce and thin tomato slices - I call that an SLT. The cooked filets can be cut to fit a tortilla - add a bit of shredded cabbage and mango salsa for a very good fis taco.

• cooking spray oil
• 4 salmon fillets, 3 to 6 ounces each, skin removed, pin bones removed
• salt
• ground black pepper
• 3 tablespoons of aged balsamic vinegar
• 1 tablespoon of honey
• 2 teaspoons of water
• 2 teaspoons of Dijon mustard
• 1 teaspoon of frozen orange juice concentrate

Heat oven to 400 degrees with a rack placed one up from the middle rung.
Grease a rimmed baking sheet pan with the cooking spray oil. (Tip: for an easy clean up, line the pan with foil first, or, use a non-stick pan)
Pat the salmon dry with paper toweling. Season both sides with salt and pepper. Arrange on the prepared pan.
In a small pot over a medium heat, bring the remaining ingredients to a high simmer. Cook until the liquid turns to a syrupy glaze.
Spoon the glaze over the filets and spread with the back of the spoon to cover.
Bake for 20 minutes or until the salmon is cooked through.

Source:

http://www.cookingwithnonna.com/italian-cuisine/honey-mustard-and-balsamic-salmon.html