Sprinkle both sides of salmon fillets with salt and pepper. In a large non-stick skillet, cook salmon in oil over medium heat, turning once, for 10 to 15 minutes or until fish flakes easily with a fork. Remove and keep warm.
Combine water, vinegar, lemon juice, and brown sugar; pour into skillet. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Serve over salmon.
Yield: Four servings, each with 7 grams carbohydrates, 257 calories, 15 grams fat, 67 milligrams cholesterol, 366 milligrams sodium, trace fiber, 23 grams protein.