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Grilled Salmon with Roasted Peppers
& Balsamic Vinegar Sauce


Number of Servings: 10
Prep Time: 1 hr 30 mins Skill Level: Average


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


ut 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!


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.




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