1/2 cup sugar 2 cups Pinot Noir 1-1/2 pound salmon filet Salt & freshly ground black pepper 1-1/2 teaspoons balsamic vinegar 1 Tablespoon unsalted butter Fresh chopped rosemary for garnish
Lightly grease grill rack and preheat grill.
In a heavy saucepan, heat sugar over medium heat until liquified and lightly browned. Remove from heat and carefully add wine. Stir until caramelized sugar dissolves into wine. Set mixture over high heat and reduce to about 3/4 cup. Set 1/4 cup aside for basting, leaving remaining 1/2 cup in pan.
Season salmon with salt and freshly ground black pepper.
Lay salmon on grill, skin-side up for about 5 minutes. Turn salmon over so skin side is down and glaze salmon with wine sauce. Continue to grill, basting frequently, for about 5 minutes or until fish flakes easily with a fork. Remove salmon from grill and tent with foil to keep warm.
In pan, stir balsamic vinegar and unsalted butter into wine sauce until butter melts and is completely incorporated into sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place salmon on plates, top with finished wine sauce and garnish with fresh rosemary.