For the glaze: Boil the balsamic vinegar and sugar together until they reduce by 50 per cent. Allow to cool and thicken. For the topping: Melt the butter over medium heat. Add the almonds and fry until they start to turn a light golden brown. Remove from heat and season with 1/4 tsp each of salt and pepper. For the salmon: Season the salmon with salt and pepper. Heat the oil over medium-high heat and fry the salmon (skin side up, first) until it is cooked about 25 per cent of the way through. Preheat the broiler in your oven. Put the salmon on a pizza pan (skin side down) and brush liberally with the glaze. Place salmon under the broiler until glaze starts to get sticky and bubbly. Brush again with the glaze and return to the broiler. Once the glaze gets sticky again and bubbles, remove it and top with the almonds. Serve immediately with your favourite side dish. Yield: 4 servings