GRILLED SALMON FILLETS WITH BALSAMIC GLAZE

Grilling the salmon with the skin on pro­tects the delicate flesh

 

6 SERVINGS

 

˝ cup balsamic vinegar

˝ cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons (packed) dark brown sugar

(6) 5- to 6-ounce salmon fillets with skin

Olive oil

Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Re-warm over low heat before using.)

Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.

 

Thank you Tony for passing this on …Source: BON APPETIT July 2001

.