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Balsamic Glazed Salmon Fillets
This is a recipe made on the barbecue. From the issue of June 2006 of Coup de Pouce.
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cup white balsamic vinegar
, cut in 4 pieces (1 1/2 lb)
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.
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