For balsamic onion glaze, heat oil in a large sauté pan over
medium heat and add onions.
Sweat onions, stirring often, until all liquid has evaporated, about
20 minutes. Add half of the 1/3 cup balsamic vinegar and simmer
until absorbed.
Add remaining balsamic and reduce until onions are glazed.
Season to taste and set the balsamic onions aside.
For the salmon, preheat grill and set to medium-high.
Reduce the 1/2 cup balsamic vinegar with rosemary sprigs in a
small saucepot, over medium-high heat, to a glaze consistency,
about 8 minutes.
Brush salmon fillets lightly with olive oil and season. Grill for 5
minutes, then turn over the fillet and grill 5 more minutes.
Brush salmon with the balsamic rosemary glaze during last 5
minutes of cooking.
Serve salmon with balsamic onions on the side and some extra
glaze poured over the dish.
Originally Submitted
4/5/2013
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