1 c. Carter & Cavero Pedro Ximenez Sherry Vinegar
2 Tbs. Amora Dijon Mustard
1/4 c. honey
1 tsp. Hot Spanish Paprika
Coarse salt to taste (Peruvian Pink)
Freshly ground pepper
4 salmon fillets, 6 ounces each

In a small saucepan over high heat, reduce the vinegar to 1/4 cup.  In a mixing bowl, combine the vinegar syrup with the mustard, honey, and paprika and season to taste with salt and pepper.  Let rest 30 minutes.  Preheat grill.  Brush the salmon with the glaze and grill 3 minutes on each side for medium.