Ingredients
1 teaspoon smoked paprika1/4 teaspoon salt1/4 teaspoon pepper4 salmon fillets (6 ounces each)2 tablespoons olive oil2 tablespoons red raspberry preserves1 tablespoon white vinegar1 tablespoon honey
Preparation
Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a small bowl, whisk the preserves, vinegar and honey; spoon over fillets.
