Balsamic Salmon With Dill Recipe
1 kg Fresh Salmon fillet, skin on, bones removed
½ cup Dill chopped
1Tb Maldon Salt
½ cup Telegraph Hill Balsamic Drizzle
¼ cup Telegraph Hill Extra Virgin Olive Oil
Mix all ingredients together and pour into a container large enough to hold the Salmon. Place the Salmon Fillet, skin side up, into the marinade. Marinate for 1-4 hours in the fridge. Cut Salmon Fillet (skin on) into serving size pieces and place under hot grill skin-down for 3-4 mins Alternatively cook for 3-4 mins on a Café Grill.
Drizzle with marinade to serve (skin off if desired). Garnish with chopped Dill.
Serves 6-8
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