Updated Nov 24, 2014Chatelaine
- PREHEAT barbecue to medium.
- COMBINE vinegar with jam in a small saucepan and set over medium-high. Boil, stirring occasionally, until mixture turns syrupy and reduces by half, about 10 min.
- OIL grill. Sprinkle salmon with salt and season with fresh pepper. Barbecue, skin-side down, with lid open, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, 15 to 17 min for every in. of thickness. Brush with vinegar mixture, then transfer to a platter.
Serve with Indian mango-lentil salad.
NutritionCalories 319, Protein 29 g, Carbohydrates 12 g, Fat 16 g, Sodium 377 mg.
Pair it with: A New World white blend
With lively peach aromatics and a full mouth feel, this fresh and modern blend of chardonnay, pinot grigio and viognier works in harmony with this dish’s complex spices—and more than delivers for its price point.
Our Pick: Lucky Penny White, Australia, $17.