Ingredients
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
Preparation
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.
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.
Heat remaining vinegar mixture to boiling; boil and stir 1 minute. Serve with salmon.
