Today's Recipe: Dark Balsamic, Soy and Honey Glazed Salmon, roasted veggies and rice

Well, the weather is telling me - "let's grill tonight!".   I'll be serving wild rice and veggies with this fish.  I get a bunch of veggies and onions and put them in foil with honey, butter, EVOO, garlic and salt and pepper and roast them on the grill.  I start these before the fish since it takes them longer to cook then the fish.  I recommend Uncle Ben's rice in the pouch you microwave.  It is great and takes 90 seconds.  awesome!

Dark Balsamic, Soy and Honey Glazed Northwest Salmon

This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised.

4 Servings

Ingredients
3 pounds Salmon skin on one side; fresh King Salmon works best for this recipe ( I can never get this!)
3 tablespoon Balsamic Vinegar
1/4 cup Vegetable oil
2 tablespoon Brown sugar
1 tablespoon Honey
2 1/2 tablespoon Soy sauce

Instructions
Wash and prepare salmon.

Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off.

You may have best success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.