Balsamic Ginger Glazed Salmon

For someone who likes to cook as much as I do, fish seems to escape me. More often than not my experiment fails, not so much because of a bad recipe, but more often technique. I made this dish because I was trying to recreate a "taste" I had experienced at Bar Star Lounge in Southgate. I pulled the Salmon off the grill at medium doneness. What I ended up with was a perfectly cooked piece of salmon, firm yet still a little creamy. The sauce is bright and bold flavored, perfect for the salmon. Enjoy! Serves two. To feed more, increase ingredients proportionately.

2 Salmon fillets, skin removed, 6-8oz.
3 T Balsamic Vinegar
3 T Light Soy Sauce
2 T Honey
2 t Fresh Ginger, grated
1 Garlic clove, minced
11/2 t Sriracha Hot Chili Sauce (omit of you want no heat)

Combine all marinade ingredients in a large zip lock bag. Cut each salmon fillet in half lengthwise. Place salmon in bag and allow to marinate for 20 minutes to two hours. Prepare grill to medium hot and spray with cooking spray. Place salmon on grill. In a heatproof pan on the grill or a side burner, reduce the marinade until thick and syrupy. Cook salmon to medium, 5-7 minutes. Place on serving platter, top with reduced marinade. Enjoy!

This marinade would work well for many different protiens. The flavor will enhance just about anything you would like to cook.