FISH WITH BALSAMIC HONEY GLAZE:

4 wild pacific salmon loins, thawed (High Liner® Market Cuts®)
2 tbsp. honey
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1/4 tsp. salt and freshly ground pepper, each
steamed long grain white rice (optional)

Preheat grill to medium-high heat; grease the grate well.

Whisk honey with vinegar until smooth; set aside. Pat salmon dry with paper towel.

Coat salmon with olive oil and season all over with salt and pepper.

Grill salmon for 2 to 3 minutes per side or until marked and almost cooked. Continue to grill, turning and basting with balsamic honey glaze, for 1 to 2 minutes.

Serve salmon with Tomato Caper Compote (see below) and freshly steamed rice, if desired.

TOMATO CAPER COMPOTE:

2 tbsp. olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1 clove garlic, minced
1/3 cup pitted and halved black olives
1/4 golden raisins
2 tbsp. capers
2 tbsp. tomato paste
6 plum tomatoes, finely chopped
1/4 tsp. salt and freshly ground pepper, each
1/4 cup chopped fresh parsley

Heat oil in skillet set over medium heat. Add onions, red pepper and garlic; cook, stirring for 5 minutes or until softened.

Stir in olives, raisins and capers; cook for 1 minute or until fragrant.

Stir in tomato paste and cook for 1 minute. Add plum tomatoes, salt and pepper; cook, stirring for 10 to 12 minutes or until reduced and thickened. Stir in parsley.

Serves 4.

Submitted by: Highliner