I like to cook fish more than I like to eat it. My wife, on the other hand, loves fish and this salmon recipe definitely made her “approved” list as soon as she tasted it. It’s crispy, flavorful and quick. The rosemary (still growing happily in our garden outside) balanced out the balsamic vinegar glaze nicely. It’s a very simple and clean dish. I have to admit, even I enjoyed it. Since this is one robust fish, pair it with something like a nice Fireside Ale or a smoked porter.
Grilled Salmon with Balsamic Rosemary Glaze
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1/3 cup balsamic vinegar
- Another 1/2 cup balsamic vinegar
- 2 sprigs fresh rosemary
- 4-6 salmon fillet portions
- olive oil
- salt and pepper
- For balsamic onion glaze, heat oil in a large sauté pan over medium heat and add onions.
- Sweat onions, stirring often, until all liquid has evaporated, about 20 minutes. Add half of the 1/3 cup balsamic vinegar and simmer until absorbed.
- Add remaining balsamic and reduce until onions are glazed. Season to taste and set the balsamic onions aside.
- For the salmon, preheat grill and set to medium-high.
- Reduce the 1/2 cup balsamic vinegar with rosemary sprigs in a small saucepot, over medium-high heat, to a glaze consistency, about 8 minutes.
- Brush salmon fillets lightly with olive oil and season. Grill for 5 minutes, then turn over the fillet and grill 5 more minutes.
- Brush salmon with the balsamic rosemary glaze during last 5 minutes of cooking.
- Serve salmon with balsamic onions on the side and some extra glaze poured over the dish.
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