This recipe comes courtesy of Rock Robster of the “Oh No!” Variety Show, one of my pescetarian readers. He uses the glaze as a simple sauce for plain grilled salmon.
- 1/3 cup balsamic vinegar
- 1/2 cup brown sugar
- 1 tsp sea salt
- 1/2 tsp dried dill weed
- 1/2 tsp black pepper
- 4 half-pound salmon fillets
In a small saucepan, combine brown sugar and balsamic vinegar over medium heat, stir until sugar is dissolved. Add the spices, stir, and allow to simmer for 15 minutes, until mixture has a syrup-like consistency. Remove from heat.
Grill the salmon to taste, then lightly glaze with the sauce.
Additional sauce can keep for at least a week in the refrigerator.
