“After a good dinner one can forgive anybody, even one’s own relatives.” – Oscar Wilde
Several years ago when I first discovered the wonderful taste of real Balsamic Vinegar, I knew I had to use it to compliment my favorite seafood and this was the results.
(note- when available, I prefer Steelhead Trout, or wild-caught Sockeye Salmon … always fresh)
Heat broiler. Place salmon skin-side down on broiler pan greased with olive oil. Combine vinegar and olive oil and brush onto fish. Sprinkle evenly with lemon pepper. Broil about six inches from source of heat for 7 minutes or until fish just flakes when tested by fork. I like to pull the pan out briefly about half way through and baste the fillets one more time. Remove and sprinkle immediately with salt to taste.