The Culinary Institute of America and The National Association for the Specialty Food Trade
Grilled Salmon with a Citrus-Balsamic Glaze
Yield: 6 portions
| Ingredients | Amount |
|---|---|
| Salmon steaks or filets | 6 5- to 6-ounce |
| Olive oil | |
| Salt | to taste |
| Pepper, freshly ground | to taste |
| Citrus-balsamic glaze | |
| Vinegar, balsamic | ½ cup |
| White wine, dry | ½ cup |
| Lemon juice, fresh | 2 tbsp. |
| Brown sugar | 2 tbsp. |
| Pepper, black, freshly ground | 1/8 tsp. or to taste |
Method
- 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.
- For citrus-balsamic glaze: Add all ingredients to a small saucepan and bring to a boil. Cook over high heat until mixture thickens, about 5 minutes.
- Store covered in the refrigerator for up to 3 weeks. Warm slightly before using.
Note: This is a very simple recipe and the glaze is delicious on all kinds of grilled fish, meats and vegetables. I prefer to grill the salmon with the skin on because to contributes flavor. If your preference is skin-off then by all means do it that way.
John Ash © 2000