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Cooking Guide

Grilled Salmon with Rosemary & Balsamic Glaze

4 8 OUNCE FILETS; SERVES 4

Thaw* product on a dish in the refrigerator.

 

RECIPE

  • 4 8 oz salmon filets, thawed*
  • ½ cup balsamic vinegar
  • ½ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dark brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary leaves, chopped
  • salt and pepper, to taste

 

INSTRUCTIONS

  1. Combine all ingredients except salmon in a sauté pan. Boil until reduced, about 15 minutes. (This glaze can be made a day in advance.)
  2. Heat grill to medium.
  3. Oil grate.
  4. Season filets with salt and pepper and gently grill about 6-8 minutes per side or to desired doneness.
  5. Drizzle with glaze before serving.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.