Grilled Salmon with Apricot-Mustard Glaze

From Cooking Light

Salmon: 4 (6-oz) salmon fillets (about 1-inch thick)
1 1/2 t. minced garlic
1/2 t. kosher salt
1/4 t. pepper

Glaze:
1/4 c. apricot nectar
1/4 c. apricot preserves
1 T Dijon mustard
1 1/2 t. white wine vinegar
1 1/2 t. honey
1/4 t. salt
1/4 t. pepper

Remaining Ingredient: Cooking spray

1. Prepare grill (or grill pan or broiler).
2. To prepare fish, sprinkle fillets evenly with garlic, 1/2 t. salt, and 1/4 t. pepper. Cover and refrigerate 15 minutes.
3. To prepare glaze, combine nectar and next 6 ingredients (through pepper) in a small saucepan; bring to boil. Reduce heat, and simmer until reduced to 1.4 c. (about 10 minutes). Remove from heat; set aside.
4. Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork. Brush each fillet with 1 T. glaze; grill 30 seconds.

Super yummy with this on the side, maybe some asparagus.