Instructions: Saute shallots in vegetable oil until medium brown. Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder. Stir to combine ingredients. Simmer 7 minutes.

Combine water and cornstarch, mix well and whisk into simmering liquid. Simmer 5 more minutes, stirring occasionally. Place in appropriate container and allow to cool.

Preheat oven to 450 degrees. Oil bottom of roasting pan. Place salmon fillets on pan. Liberally brush each piece of salmon with the Hickory Glaze.

Roast salmon for 15 to 20 minutes, depending upon thickness (approximately 10 minutes per inch of thickness).

This recipe yields 4 servings.

Suggested Wine: Beverage suggestions: White Zinfandel, Sauvignon Blanc.

Serving Ideas : This entree is served with White Cheddar Mashed Potatoes and Vegetable Medley at Red Lobster Restaurants.

NOTES : Chefs Tip - Be careful with liquid smoke as it will overpower the sauce. Fresh diced apples goes well with sauce. Add to sauce as it is cooling.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.