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San Jose, California Alumnae Chapter

Recipe Collection

Beth Balog's Grilled Salmon Fillets with Balsamic Glaze:

Ingredients:
1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons (packed) dark brown sugar
6 5- to 6-ounce salmon fillets with skin
Olive oil

Instructions:
Combine first 4 ingredients in medium saucepan.
Boil until reduced to 1/3 cup, about 17 minutes.
Season glaze to taste with salt and pepper.
(Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)

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.
Yield 6 cups.

* Note: Grilling the salmon with the skin on protects the delicate flesh.

Bon Appetit, July 2001