Grilled Salmon with Sherry Vinegar Honey Glaze

Yields4 Servings

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

Reduce the vinegar by placing in a saucepan over high heat.

In a mixing bowl combine the vinegar syrup with mustard, honey and paprika. Season to taste with salt and pepper.

Let rest 30 minutes.

Brush the salmon with the glaze and grill 3 minutes each side.

Nutrition Facts

4 servings

Serving size