Grilled Salmon with Roasted Peppers & Balsamic Vinegar Sauce

Ingredients:

3 2/3 pound salmon filet

Salt and pepper as needed

Vegetable oil as needed

8 fluid ounces balsamic vinegar

8 fluid ounces fish stock

2 ounces chopped tomatoes

1 ounce chopped herbs such as thyme or tarragon

1 tablespoon arrowroot mixed with a small amount of water

2 ounces mushrooms

3 ounces roasted green pepper julienne

3 ounces roasted red pepper julienne

3 ounces roasted yellow pepper julienne

Instructions:

Cut the salmon into 10 equal portions steaks, 5 to 6 ounces. Season them with salt and pepper. Brush with the oil. Allow any excess to drain away before placing on grill.

Place the salmon presentation side down on the grill. Grill undisturbed for about 2 minutes. Turn the salmon a quarter turn during grilling to achieve grill marks. Turn the salmon over and complete cooking, about 3 to 4 minutes more.

Serve with the balsamic vinegar and pepper sauce.

To prepare balsamic vinegar & peppers: combine the vinegar, stock, tomatoes and herbs. Bring the mixture to a simmer and thicken it lightly with arrowroot mixture. Add the mushrooms to the sauce. Add the peppers and simmer the sauce to 2 to 3 minutes more. Adjust with salt and pepper.

Submitted By :

Bill Niemer

Web Link :

Fire Up the Grill!

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