“Thanks for the recipe it was delicious!”
Ingredients:
2 salmon fillets skin on
1 tbsp fresh or dried dill
1/2-cup thick maple syrup
Juice of a lemon
4 tablespoons vegetable oil
1/2-cup butter
3 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
Melt butter in saucepan. Turn heat to low. Quickly add remaining ingredients (except salmon) and stir. Remove from heat and continue to stir for about thirty seconds. Place the salmon in a glass dish or on a large plate. Pour saucepan mixture over salmon. Turn salmon a few times to make sure all the fish is well coated. Let the salmon rest in the marinade in the fridge for about twenty minutes. Turn the fillets after ten minutes. Heat outdoor grill to moderately high. Place fillets on grill, skinless side down for five to seven minutes then turn and cook for another five to seven minutes. Serve with grilled corn on the cob and rice.
Photo Provided by Lucas Wood
