¼ cup ruby red grapefruit juice                                  

2 teaspoons olive oil

2 Tablespoons balsamic vinegar                                 

4 salmon fillets

2 Tablespoons Rolling Ridge Maple Syrup             

¼ teaspoon salt

¼ teaspoon pepper

2 garlic cloves, minced                                                

In a small saucepan, bring the grapefruit juice, vinegar, syrup and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer 2 Tablespoons to a small bowl; add oil. Set remaining glaze aside.

If grilling the salmon, coat grill rack with cooking spray before starting the grill. Sprinkle salmon with salt and pepper; place skin side down on grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with maple-oil mixture. Drizzle with reserved glaze.