balsamic grilled salmon

alright, this one doesn't exactly scream "budget friendly" since the salmon fillet was about $15!  but since i had every other ingredient already on hand, it worked out to about $3 per plate (five generous servings of salmon - you could do six).  that's better than any salmon dish from any restaurant i know!  but we're definitely relegating salmon to the "special occasions" menu and not the "everyday" menu.

i served this with a barley & sun dried tomato salad, which i'll post next, and grilled peppers.  it was a fantastic summer meal!

Balsamic Grilled Salmon - serves 4-6
prep time: 20-25 mins (sauce)   cook time: 20-25 mins (salmon)
adapted from: taste of home healthy cooking magazine, July 2010, pg. 17

3 garlic cloves, minced
1 tsp. minced shallot - green onion did just fine.
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp. ground ancho chili pepper - didn't have it, didn't add it, don't like it anyways.
1/4 tsp salt - omitted
1/8 tsp pepper
1 salmon fillet (1 lb) - no idea how much ours weighed...
2 tsp canola oil
2 tbsp minced fresh cilantro

In a small saucepan coated with cooking spray, saute garlic and shallot (green onion) until tender.  Add orange juice and vinegar.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to 1/4 cup.  Stir in honey, chili pepper, salt & pepper.
Oven method: in a large ovenproof skillet, brown salmon in oil on both sides.  Brush with 1/4 cup sauce.  Bake, uncovered, at 400F or until fish flakes easily with a fork .
Grill method #1 - carefully place salmon and 1/4 sauce in aluminum foil wrap.  Place on medium heat on grill for 20-30 minutes, or until fish flakes easily with a fork.
Grill method #2 - place salmon on cedar plank (that has been soaked in water) and grill on medium heat, basting regularly with sauce, until fish flakes easily with a fork.


we did the last one because we had a cedar plank lying around from the last time we cooked salmon.  it adds amazing flavour and didn't compete too much with the sauce, but i don't think i'd do it that way again.  still... super good!!