Ingredients: For Balsamic Onion Glaze
2 - onions, sliced
? cup balsamic vinegar
salt and pepper to taste
Olive Oil
2 - onions, sliced
? cup balsamic vinegar
salt and pepper to taste
Olive Oil
For Salmon
2 tbsp - balsamic vinegar
6 -7 - salmon fillet portions, pin bones removed
2 sprig fresh rosemary
salt and pepper
olive oil
6 -7 - salmon fillet portions, pin bones removed
2 sprig fresh rosemary
salt and pepper
olive oil
Method:
For balsamic onion glaze - In a thick bottom pan heat oil over medium heat and add onions.
Sweat onions, stirring often, until all liquid had evaporated, about 20 minutes, Add half of balsamic vinegar and simmer until absorbed.
Add remaining balsamic and reduce until a glaze. Season to taste and set aside.
For Salmon, preheat a grill on medium flame.
Reduce balsamic with rosemary in a small pan to a glaze consistency, about 8 minutes and set aside.
Brush salmon fillets lightly with olive oil and season. Grill skin-side up, for few minutes, then rotate 90 degrees and cook for few more minutes.
Turn salmon over and cook on medium until done. Brush salmon with balsamic last few minutes of cooking.
Garnish with spring onions and serve grilled salmon immediately.
Sweat onions, stirring often, until all liquid had evaporated, about 20 minutes, Add half of balsamic vinegar and simmer until absorbed.
Add remaining balsamic and reduce until a glaze. Season to taste and set aside.
For Salmon, preheat a grill on medium flame.
Reduce balsamic with rosemary in a small pan to a glaze consistency, about 8 minutes and set aside.
Brush salmon fillets lightly with olive oil and season. Grill skin-side up, for few minutes, then rotate 90 degrees and cook for few more minutes.
Turn salmon over and cook on medium until done. Brush salmon with balsamic last few minutes of cooking.
Garnish with spring onions and serve grilled salmon immediately.
