Recipe: Grilled Salmon Fillets with Balsamic Glaze, Buttered Baby Vegetables (carrots, pattypan squash, and green beans)

GRILLED SALMON FILLETS WITH BALSAMIC GLAZE
Servings: 6

6 salmon fillets with skin,
olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons packed dark brown sugar
salt and pepper to taste

Brush salmon with olive oil. Sprinkle with salt and pepper.

Combine balsamic vinegar, white wine, lemon juice, and brown sugar in a medium saucepan. Boil until reduced to 1/3 cup about 15 minutes. Season glaze to taste with salt & pepper.

Prepare a charcoal or gas grill to medium heat.

Grill salmon flesh side down first until just opaque in center; turn and grill on the other side about 5 minutes per side.

Transfer salmon fillets to a platter and drizzle glaze over salmon.

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BUTTERED BABY VEGETABLES
Servings: 6

18 baby carrots per serving
18 yellow baby pattypan squash
36 Haricots Verts (baby green beans)
2 tablespoons butter

Peel baby carrots and trip the ends leaving some of the green stalk for appearances. Baby pattypan squash should not need any trimming, but if the ends and tips are dried, trim them. Trim the stem end of the Haricots Verts beans leaving the pointed end for presentation appearances.

Bring a large pot of water to a rapid boil. Add enough sea salt or kosher salt to season the water. Have a large bowl of ice and water ready to "shock" the vegetables when they are finished cooking.

Add the vegetables one variety at a time to the boiling water- boil baby carrots for approximately 3 minutes; remove carrots and dunk into the ice water.

Add baby pattypan squash to the boiling water and cook for approximately 3 minutes - test for doneness and add 1 minute to cooking time if necessary. Transfer cooked pattypan to the ice water.

Next add the Haricots Verts to the boiling water and cook for approximately 3 minutes - test for doneness and add 1 minute to cooking time if necessary. Transfer cooked beans to the ice water.

When all vegetables have been cooled in the ice water, remove them to a strainer lined with paper towel. Remove as much of the water from the vegetables as you can.

To re-heat vegetables, melt two tablespoons of butter in a large skillet. When butter is hot and foaming, add the cooked vegetables and saute until just heated through.