1 cup Olive the Best 25-year Sherry Vinegar (from Jerez, Spain)
2 tbsp dijon mustard
¼ cup pure honey
1 tsp hot spanish paprika
coarse salt (Peruvian Pink)
freshly ground pepper
4 salmon fillets, 6 ounces each
1
Reduce the vinegar by placing in a saucepan over high heat.
2
In a mixing bowl combine the vinegar syrup with mustard, honey and paprika. Season to taste with salt and pepper.
3
Let rest 30 minutes.
4
Brush the salmon with the glaze and grill 3 minutes each side.
Ingredients
1 cup Olive the Best 25-year Sherry Vinegar (from Jerez, Spain)
2 tbsp dijon mustard
¼ cup pure honey
1 tsp hot spanish paprika
coarse salt (Peruvian Pink)
freshly ground pepper
4 salmon fillets, 6 ounces each
Directions
1
Reduce the vinegar by placing in a saucepan over high heat.
2
In a mixing bowl combine the vinegar syrup with mustard, honey and paprika. Season to taste with salt and pepper.
3
Let rest 30 minutes.
4
Brush the salmon with the glaze and grill 3 minutes each side.
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