Thursday, July 28, 2011

Tangerine-Balsamic Glazed Salmon

What a delicious glaze for a delicious fish.  I love salmon.  And I love salmon just about anyway that it can be made.  But, this glaze here, might just take the cake for me and become my current most favorite way to have salmon.  The sweet citrusy flavor goes perfectly with this fish.  And the balsamic vinaigrette is the perfect punch for a hint of bitter.  I was merely sitting at my kitchen table trying to figure out a new way to prepare and flavor the salmon that was defrosting in the sink of ice water (only safe way to quickly defrost your fish/ seafood), when my eyes just happened to glance over at the large bowl of tangerines on the counter.  And, there you go.  The glaze was concocted from that inspiration, a large bowl of tangerines.

24 oz. of salmon filet's (4 nice sized pieces)
sea salt and fresh cracked pepper
1 1/2 T. of balsamic vinegar
1 T. of honey
1 T. of brown sugar
zest from 1 tangerine
juice from 1/2 of a tangerine
1 tsp. of extra virgin olive oil
1 1/2 T. of real mayonnaise

-Preheat your grill to a medium-high flame.  Create a make-shift pan out of aluminum foil, making sure to fold up your corners well.  Place your salmon skin side down on the foil and sprinkle them each with salt and pepper.  For the glaze, in a small bowl, whisk together the remaining ingredients until smooth.  Place foil pan of salmon on the top rack of your grill and let grill for 2-3 minutes before brushing often with the glaze.  Grill for a total of about 10 minutes or until the salmon flakes apart with a fork.  You want it to slightly charr on the corners, but not to burn.  Serves 4.  Enjoy!

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