Balsamic Glazed Salmon

Balsamic Glazed Salmon (Cathy&John)
Serves 4

1 tbsp. olive oil
4 salmon fillets, 3/4" thick (about 1 1/2 lb.)
Lemon pepper seasoning
1 can (14 oz.) chicken broth (I use Swanson with Italian Herbs)
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
Hot cooked rice (cooked without salt)

Heat oil in fry pan. Add salmon, skin side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper. Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm. Mix remaining broth, vinegar and cornstarch. Add to pan; cook and stir until mixture boils and thickens.

Place rice in bowls and top with salmon. Spoon sauce over all.