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Make salmon really special with Grill Mates® Rub and a rich butter sauce flavored with balsamic vinegar and Dijon mustard. Photo credit: Sydney Kramer from Crepes of Wrath.
1 1/2 pounds salmon fillets
1 teaspoon oil
1 tablespoon McCormick® Grill Mates® Chicken Rub
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
6 tablespoons cold butter, cut into chunks
Brush flesh side of fish with oil. Sprinkle with 2 teaspoons of the Rub.
Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Remove from grill. Cover with foil; keep warm.
Mix vinegar, honey, mustard and 1 teaspoon Rub in small saucepan. Cook on medium heat 2 minutes. Add butter, 1 tablespoon at a time, swirling pan over heat until each tablespoon of butter is melted. (Butter must melt gradually to form a creamy sauce. If necessary, move pan off heat to keep it from getting too hot.) Stir gently until sauce is smooth and well blended. Serve sauce over fish.
Substitute swordfish or mahi mahi for the salmon.
(Amount per serving)