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Barbecued Balsamic Salmon

1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons (packed) brown sugar

6  6-ounce salmon filets with skin
olive oil

Combine first 4 ingredients in medium saucepan. Boil until reduced to
1/3 cup, about 15 minutes. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Brush salmon lightly with oil;
sprinkle with salt and pepper. Grill salmon, flesh side down first,
until just opaque in center, about 5 minutes per side. Transfer
salmon to platter. Drizzle glaze over salmon.

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