Birch Glaze Salmon

           1/2 cup Birch Syrup

            1/4 cup dry white wine

            1 shallot

            1 bay leaf

            1 tsp mustard

            butter and olive oil

Finely dice shallot. In small sauce pan, heat the oil, add butter until just hot then add shallots. Cook until translucent. Add wine and bay leaf. Reduce 3/4 of wine, then add the birch syrup. Bring to a simmer and cook 15 - 20 minutes or until syrup consistency.

Cool and remove bay leaf and add mustard.

Broil Salmon and add the glaze 5 minutes before removing from oven