Grilled Glazed Salmon
I love fresh, wild salmon and, when I can find here in the desert, here's one of my favorite recipes:
1/2 C balsamic vinegar
1 Tbs brown sugar (packed) or full-flavored molasses
1 Tsp tamari sauce or soy sauce
1 Tsp fresh ginger, finely chopped
4 skinless, boneless wild samon fillets (about 6 ounces each)
Directions:
1. In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half.
2. Stir in brown sugar (or molasses), tamari sauce and ginger.
3. Brush the vinegar mixture on the salmon fillets. Place fish on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes with a fork, turning and brushing with the vinegar mixture halfway through cooking.
Serve with rice pilaf and roasted asparagus spears if you like.
4 servings
1/2 C balsamic vinegar
1 Tbs brown sugar (packed) or full-flavored molasses
1 Tsp tamari sauce or soy sauce
1 Tsp fresh ginger, finely chopped
4 skinless, boneless wild samon fillets (about 6 ounces each)
Directions:
1. In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half.
2. Stir in brown sugar (or molasses), tamari sauce and ginger.
3. Brush the vinegar mixture on the salmon fillets. Place fish on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes with a fork, turning and brushing with the vinegar mixture halfway through cooking.
Serve with rice pilaf and roasted asparagus spears if you like.
4 servings
