4 (6-oz.) salmon fillets
Salt and black pepper to taste
4 ripe peaches, pitted, quartered
1/2 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp. cayenne pepper
1 tsp. brown sugar or sugar substitute
Juice of 2 limes (about 1/4 C.)
3 T. white balsamic vinegar or regular balsamic vinegar
1 tsp. vanilla extract
Garnish
Fresh chopped cilantro leaves
Fresh chopped chives or green onions

Preheat grill to medium-high heat. Season salmon with salt and pepper. When grill is hot, lightly oil grate with vegetable oil and place salmon on grate. Cook uncovered until the center of fillets is opaque and flesh flakes when pressed firmly with the back of a fork, about 5 minutes per side. Alternatively, fillets can be broiled on a lightly oiled broiler pan for the same amount of time. Meanwhile, toss peaches with spices and brown sugar in a bowl. Set aside. In a medium-sized saucepan, heat lime juice, balsamic, and vanilla extract over medium-high heat until bubbly. Add peaches and cook, stirring constantly, until liquid thickens and peaches soften, 4 to 6 minutes. To serve, transfer salmon fillets to a serving platter and cover with peaches and pan sauce.

Yield: 4 servings
Serving Size, 1 fillet, 1 peach, 1/4 sauce

Calories: 422
Fat: 19g
Fiber: 2g