- 6 6 ounce salmon fillets
- olive oil
- salt and freshly ground black pepper
- Citrus-Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar
- freshly ground black pepper, to taste
Brush salmon with olive oil and season with S and P (or have client season).
GLAZE: Add all ingredients to a small saucepan and bring to a boil. Cook over high heat until mixture thickens, about 3-4 minutes.
Package glaze separate from fish. I use covered souffle cups and put into same container (Tuxedo) as fish.
This comes from John Ash, Culinary Director at Fetzer Vineyards. I saw the recipe in an advertisement!!!
Glaze keeps in the refrigerator for 3 weeks but I freeze with the fish. Glaze goes well with meat.
Reheat: Thaw. Have client grill or broil salmon (8-10 minutes per inch of thickness). Warm glaze in saucepan or microwave. Doesn't need to be piping hot. Drizzle glaze over cooked salmon.