his sherry glaze is easy to make and it adds a sophisticated flavor to salmon, or any other fish or poultry. You can make the sauce ahead of time and spoon it on the salmon just before you broil it, but it does get thick when it cools.

Ingredients:

• 1 cup Paul Masson dry sherry wine
  
• 4 tablespoons Hain Organic brown sugar
  
• 2 tablespoons Kikkoman lite soy sauce
  
• 2 teaspoons fresh ginger root, minced
  
• 1 pinch cardamom
  
• 1 cinnamon stick
  
• 2 teaspoons Regina white wine vinegar
  
• 6 4-ounce salmon filets
  
• - cooking spray
  

Instructions:


1. Preheat broiler.
   

2. In a small saucepan, bring sherry to a boil for 1 minute. Stir in the sugar, soy sauce, ginger, cardamom, cinnamon stick, and vinegar. Reduce by half, stirring occasionally. Simmer over low heat for 4 minutes.
   

3. Spray a glass baking dish with cooking spray. Arrange salmon filets at least an inch apart. Spoon most of the sauce over the fish, but reserve a little bit for after cooking. Broil 8-10 minutes, until fish flakes. Remove fish promptly so the sauce doesn't brown too much, and spoon a little remaining glaze over the fillets before serving.