Balsamic Rosemary Glaze Salmon

Allow 4 (6 oz) salmon filets to rest 10 - 15 min at room temp. Meanwhile, in a med saucepan combine 1/2 c balsamic vinegar, 1/4 c white wine or low-sodium chicken broth, 2 Tbsp honey, 1 Tbsp dijon mustard, 1 rosemary sprig and 1 clove garlic minced. Heat mixture over med-high heat and bring to a boil, reduce heat and simmer over med-low heat until sauce thickens and reduces to about 1/3 cup, about 10 - 15 min, stirring occasionally. Remove from heat and pour through a fine strainer. Set aside. Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over med-high heat. Add salmon and cook, without moving until salmon has nicely browned. Carefully flip salmon and continue to cook 2 - 3 minutes longer until salmon has cooked through. Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired

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