I love salmon! Can't wait to try this! (I just found this recipe among a million others that I had cut out of magazines a long time ago!) It says that the glaze can be stored covered in the refrigerator for up to 3 weeks. All you have to do is warm slightly before using, and can be served with many kinds of grilled or seared fish or meat. I went ahead and doubled the glaze part of the recipe because I like plenty of sauce on my salmon!
My Private Note
Units: US | Metric
- 1Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil.
- 2Cook over high heat until mixture thickens, about 3 to 4 minutes.
- 3Salmon: Remove any bones from the salmon.
- 4Brush with olive oil and season lightly with salt and pepper.
- 5Grill salmon over moderately hot coals on both sides until just cooked through.
- 6Place on warm plates, drizzle glaze over and serve immediately.
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Nutritional Facts for Grilled Salmon With a Citrus-balsamic Glaze
Serving Size: 1 (418 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 438.5
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 1.7 g
- Cholesterol 165.3 mg
- Sodium 218.7 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 0.0 g
- Sugars 9.4 g
- Protein 63.4 g