Ingredients:
- 4 salmon fillets (skin on or off)
- 1/4 cup mango white balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Prepare the Marinade:
- In a small bowl, whisk together the mango white balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper.
- Marinate the Salmon:
- Place the salmon fillets in a shallow dish and pour half of the marinade over them. Reserve the other half for glazing.
- Let the salmon marinate for 20-30 minutes in the fridge.
- Grill the Salmon:
- Preheat the grill to medium-high heat and lightly oil the grates.
- Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes per side, basting occasionally with the reserved marinade.
- The salmon should have a caramelized glaze and be opaque with a slightly pink center.
- Serve:
- Drizzle any remaining glaze over the top and garnish with fresh cilantro if desired.
- Serve with grilled veggies, quinoa, or a light arugula salad.