Tuesday, January 11, 2011

Grilled Balsamic-Glazed Wild Salmon and Vidalias

Once summer is finally here, I try to make most of our meals on the grill. This meal comes together quickly, but does require marinading time for the portobellos. The combination of olive oil, balsamic vinegar, and mustard in the glaze gives the meal a nice tanginess. Whereas many salmon marinades use brown sugar, it is totally not necessary here, but use a high-quality aged balsamic vinegar for the best results.

Serves 3.

3 6-oz wild salmon fillets, skin-on
1 to 2 large Vidalia onion(s)
1/4 cup extra virgin olive oil + more for drizzling
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
sea salt
freshly ground black pepper


  1. Preheat grill to medium.
  2. Season fillets with salt and pepper.
  3. Cut onion into 1/2-inch slices, season with salt and pepper, and drizzle with olive oil.
  4. Combine 1/4 cup oil, vinegar, and mustard in a bowl, stirring with a whisk to combine. Separate glaze into two small bowls.
  5. Lightly coat fish skin with olive oil.
  6. Set onions on a grill topper or directly on the grill rack, being careful that the slices do not separate and slip through the grate. Grill for 2 - 3 minutes before putting salmon on the grill, brushing the onions with balsamic glaze every 2 minutes.
  7. Grill fillets, skin-side down, until they flake easily with a fork, about 6 - 8 minutes. Brush the top of the salmon with balsamic glaze every 2 minutes during grilling.
  8. Serve glazed salmon and onions with grilled portobello mushrooms.

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