GRILLED SALMON
FILLETS WITH BALSAMIC GLAZE |
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Grilling the salmon with the skin on protects the delicate flesh |
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6 SERVINGS |
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˝ 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 |
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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. |
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Thank
you Tony for passing this on …Source: BON APPETIT July 2001 |
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