Father's Day is coming a little early for us this year. Last Saturday night we bid an unexpected farewell to our trusty old Coleman ...ceremoniously pouring salt on it as its death march flame got a little out of hand for our liking - I, plate full of uncooked ribeyes in hand. Even with the Rancher Steak Rub they just weren't as good cooked under the broiler as they would have been on the grill.
So. We will be buying a new grill in May instead of June! And I think we will throw on some salmon, real soon.
Balsamic Glazed Moroccan Salmon - Serves 4
* 1/2 cup chicken broth, low sodium
* 1/4 cup Wildtree Moroccan Grilling Sauce
* 2 tablespoons balsamic vinegar
* 1 pound salmon fillets
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon Wildtree Natural Grapeseed Oil
* 1 teaspoon fresh squeezed lemon juice
Stir together chicken broth, Moroccan Sauce, and balsamic vinegar. Pat salmon dry and season with salt and pepper. Pour oil in iron skillet and place on medium-high heat grill. Sear the salmon in the oil until well browned, about 3 minutes per side. Turn fillets and cook an additional 3 to 4 minutes. Transfer salmon to a plate and tent with foil. Pour the vinegar mixture into the skillet and simmer until thick and syrupy. Stir in lemon juice, season with salt and pepper and pour glaze over salmon.
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