Spicy Balsamic Salmon

 

1

lb salmon fillet, 3/4 to1 inch thick

1/2

teaspoon black and red pepper blend

1/4

teaspoon salt

1/4

teaspoon ground ginger

3

tablespoons balsamic vinegar

3

tablespoons orange marmalade

• 1 Heat closed medium-size contact grill for 5 to 10 minutes. Cut salmon into 4 serving pieces. Sprinkle salmon with pepper blend, salt and ginger. In 1-quart saucepan, mix vinegar and marmalade.
• 2 Place salmon, skin side down, on grill. Close grill. Grill 3 minutes. Brush with vinegar mixture. Grill 2 to 3 minutes longer, brushing with vinegar mixture once or twice, until salmon flakes easily with fork.
• 3 Heat remaining vinegar mixture to boiling; boil and stir 1 minute. Serve with salmon.