Ingredients

Instructions

  1. In a small saucepan, bring to boil the balsamic vinegar and let boil for about 6 minutes or until it has reduced to 3 tablespoon. Let cool.
  2. Set the barbecue to medium-high heat.
  3. Brush salmon fillets with half the reduced balsamic vinegar.
  4. Put salmon fillets, skin side down, on the oiled grill of barbecue and sprinkle with black pepper.
  5. Close the cover and cook for about 10 minutes or until the flesh of salmon is opaque and flakes easily with a fork
  6. When ready to serve, brush with the remaining reduced balsamic vinegar.
  7. Can be served on a bed of corn salad and mange-touts peas.