Pecan Glazed Broiled Salmon

Talk about one amazing way to have some salmon.  This combination of flavors is truly a match made in heaven.  I personally think that salmon has it's own sweetness quality to it and that it pairs up perfectly with any type of fruit or nuts.  And pecans happen to be the one thing that I think goes the best with it.  So, with that being said, I now have to give thanks to one of my readers, Catherine, fore she is the one who turned me onto this great glaze when she mailed it to my home for me to try.  She was right, it is absolutely delicious.

4 nice sized salmon filet's (cleaned and skinned completely)
1-2 T. of extra virgin olive oil (divided)
sea salt and fresh cracked pepper
1/3 cup of a store-bought pecan glaze (I used Dr. Pete's Praline Mustard Glaze)
1 recipe of my Rustic Mashed Potatoes

-Place your oven rack in the center position and preheat it to a HI broil.  Cover a medium-sized cookie sheet with aluminum foil (making sure to wrap it up and around the edges so you don't bake the oil onto your pan and discolor it) and pour about 2 tsp. or so of the olive oil in the center of it.  Using a wadded up paper towel, working in circular motion, spread the e.v.o. out to completely cover the surface nice and lightly.  Lay your salmon out on the greased pan now.  Drizzle the tops of the salmon with the remaining e.v.o. (only using as much as you need to depending on the size of the filet's) and brush it over them making sure to hit all the edges, nooks and crannies.  Give the tops of them a nice healthy sprinkling of the salt and pepper and place the pan on the center rack in the broiler.  Broil on HI for 8-10 minutes watching carefully towards the end.  As soon as the edges are just beginning to turn a light golden brown, remove the pan.  Spoon the pecan glaze over the tops of each of the filet's and place back into your broiler on high for only 30-45 seconds (it will burn right away if you go over 1 minute!) or just until it starts to boil up on top.  Serve with some of my Rustic Mashed Potatoes and steamed vegetables.  Serves 4.  Enjoy!