Balsamic-Glazed Salmon

A Recipe A Day- Balsamic-Glazed Salmon Fillets

Tom wanted salmon for his birthday dinner, so he picked up fresh King Salmon fillets at Coastal Seafood for $18.99/pound. Lucky I didn't know what the salmon cost or I probably would have been afraid to cook it ...

I've had this recipe in my file since Shannon W. posted it back in February. Read it to Tom and he loved the ingredients so that's what I made, along with Shannon's mom's coleslaw (which is now my favorite coleslaw) and fresh corn-on-the cob. No meal is complete for Tom without bread and real butter (no margarine for this guy). I bought French dinner rolls at Cub, made by the New French Bakery in Minneapolis. These taste like a classic French baguette only smaller.

Here's the link to Shannon's recipe: http://www.gather.com/viewArticle.jsp?articleId=281474977258712. Thanks, Shan ... this was another winner!

We grilled this outside instead of baking in the oven. Tom sprayed the grill with Pam, grilled salmon over medium heat, flesh side down, for about 3 minutes. Then he grilled it skin side down for another 10 minutes. He was careful not to cook the salmon for more than 13 minutes altogether. It turned out absolutely perfect! 

INGREDIENTS

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano

• DIRECTIONS

1. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
2. I marinated the salmon in this mixture for about 30 minutes. 
3. Then Tom grilled the salmon until the flesh flaked easily with a fork.