Recipe by Boomette
This is a recipe made on the barbecue. From the issue of June 2006 of Coup de Pouce.
Top Review by Kay D.
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!
- 1⁄2 cup white balsamic vinegar
- 1 salmon fillet, cut in 4 pieces (1 1/2 lb)
- 1⁄4 teaspoon fresh black pepper
Directions See How It's Made
- 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.