grilled salmon with a citrus-balsamic glaze
Serves 6
6 5- to 6-ounce salmon steaks or filets
Olive oil
Salt and freshly ground pepper
Citrus-Balsamic glaze (recipe follows)
Remove any bones from the salmon. Brush with olive oil and season
lightly with salt and pepper. Grill salmon over moderately hot
coals on both sides until just cooked through. Place on warm plates,
drizzle glaze over and serve immediately.
citrus-balsamic glaze
Makes a little less than cup
/i cup balsamic vinegar
h cup dry white wine
2 Tbs. fresh lemon juice
2 Tbs. brown sugar
Freshly ground black pepper to taste
Add all ingredients to a small saucepan and bring to a boil. Cook
over high heat until mixture thickens, about 3-4 minutes. Store
covered in the refrigerator for up to
3 weeks. Warm slightly before using. This versatile glaze can
be made well ahead of time and served with grilled
or seared fish or meat.
Click here to return to the FISH list
Cick here to return to the Main Courses
list