Grilled salmon marinated in balsamic vinegar topped with strawberry red onion and lime juice mixture drizzled with balsamic reduction
Number of Servings: 4
Ingredients
Salmon
- 4 (4-6oz) salmon filets
- ¼ cup balsamic vinegar
Balsamic Reduction
- 1 cup balsamic vinegar
- 1 tbsp granulated sugar
Strawberry Salsa
- 1 ½ cups diced strawberries
- 2 tbsp diced red onion
- ¼ cup cilantro
- 1 tsp lime juice
- 1 tbsp diced jalapeño (optional)
- Salt and pepper to taste
Directions
- Combine strawberries, cilantro, jalapeño, onion, lime juice in a bowl and season to taste with salt and pepper. Store in the fridge until salmon is done.
- Brush salmon with balsamic vinegar and place on grill medium-high heat. Brush every few minutes until a few coats of balsamic vinegar have been completed. Cook until desired level of doneness. Season with a dash of salt and pepper.
- When salmon is done, brush with some of the remaining balsamic vinegar.
- To make the balsamic glaze, combine vinegar and sugar. Bring to a boil. Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes. Remove from heat and let sauce thicken as it cools.
- Top the salmon with the strawberry salsa and finish off with a drizzle of balsamic glaze.
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