Prep 3 mins
Cook 16 mins
This is a recipe made on the barbecue. From the issue of June 2006 of Coup de Pouce.
- 1⁄2 cup white balsamic vinegar
- 1 salmon fillet, cut in 4 pieces (1 1/2 lb)
- 1⁄4 teaspoon fresh black pepper
- In a small saucepan, bring to boil the balsamic vinegar and let boil for about 6 minutes or until it has reduced to 3 tablespoon. Let cool.
- Set the barbecue to medium-high heat.
- Brush salmon fillets with half the reduced balsamic vinegar.
- Put salmon fillets, skin side down, on the oiled grill of barbecue and sprinkle with black pepper.
- Close the cover and cook for about 10 minutes or until the flesh of salmon is opaque and flakes easily with a fork
- When ready to serve, brush with the remaining reduced balsamic vinegar.
- Can be served on a bed of corn salad and mange-touts peas.
This was a very quick and easy dish to prepare, so that's definitely a plus. I did use the white balsamic (I had an unopened bottle on hand- must have been some sort of impulse purchase : )- ). The reduced vinegar made a lovely sweet sauce. The only thing I did differently was to give the fish a nice squirt of lemon juice (I do that with ALL my fish), and add some salt, which my family felt was lacking.<br/>All in all, a great dish, and I would probably make this again. Thanks for posting, Boomette!
I used a regular dark balsamic vinegar and thought I would be smart and make the glaze ahead of time well it set rather hard in the container so needed a quick zap in the microwave to liquidize it, As I used skin on salmon fillets I only glazed one side but we enjoyed crispy skin salmon with a lovely flavour from the reduced balsamic, thank you Boomette, made for Ausie/Kiwi Swap #46 November 2010.
A really perfect combination when coupling salmon with such a tart/sweet taste such as balsamic vinegar. A marriage made in heaven. 5 star plus on prep/cooking/and serving. Makes a beautiful presentation. I did add a bit of S&P on the fillets first, but other then that, kept to the recipe, except my vinegar was darker then recommended. It is to cold to use the grill so instead, I seared the fillets in a non-stick skillet (3 mins a side) warmed the vinegar and brushed the rest on the salmon post cooking. Served with white rice cooked in fresh thyme. Thank you Boomette! Made for *Everyday is a Holiday* February 2009