Honey-Ginger White Balsamic Grilled Wild Salmon is an easy recipe, perfect for a summer evening. The glaze delicately enhances the flavor of the wild salmon.
Course Entree
Cuisine Italian
Prep Time 7 minutesminutes
Cook Time 13 minutesminutes
Servings 2
Calories
Author Robin Gagnon
Ingredients
2wild salmon filletsapproximately 6 oz. each
Alessi Extra Virgin Olive Oilfor basting
Honey-Ginger White Balsamic Glaze
2tbs.honey
1tbsAlessi Ginger Infused White Balsamic Vinegar
3-4grinds of Alessi Sea Salt
1tbsof Alessi Pine Nuts
Instructions
Preheat your grill to medium. (300-350 degrees).
Whisk the glaze ingredients together in a small bowl.
Pat the wild salmon fillets dry with a paper towel, then lightly baste with Extra Virgin Olive Oil.
Sear skin side up for about 3-4 minutes (once they will release from grill easily), then flip to skin side down. Baste the tops with the glaze, and grill to desired doneness.
Heat a skillet over high heat. Once hot drop in the pine nuts and toss rapidly. It will only take a few seconds to toast them. Immediately sprinkle over the grilled salmon.