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Balsamic and Honey Glazed Salmon with Vegetable Slaw

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My husband, Harv, went fishing off the west coast of Vancouver Island recently and caught his limit of Chinook salmon. So when Anneliese and her husband, Herb, invited the Mennonite Girls (and spouses) for a potluck supper this past Sunday, we offered to bring the Salmon.

It was a lovely evening -- good food, good friends and great fellowship all in an idyllic lakeside setting. We fed 12 people from this recipe but the ingredients can be halved if you are feeding six. Harv cooked the salmon on our wood pellet grill but you can prepare this in the oven or on a gas grill.

On a personal note, today is our 42nd wedding anniversary. Like most couples, we've had our ups and downs over the years but by God's grace we are still enjoying marriage -- more now than ever before. Happy Anniversary, Harv.

For the Salmon
  • 2/3 cup balsamic vinegar
  • 2 tablespoons grainy mustard
  • 3 tablespoons white wine
  • 3 tablespoons honey
  • 5-6 cloves garlic, minced
  • 1/2 teaspoon seasoned pepper (or steak spice)
  • 2 teaspoons chopped fresh rosemary
  • 6 lb. salmon filleted
  1. Place all ingredients in a jar or gravy shaker and blend well.
  2. Pour over salmon fillets in a large zippered bag, being sure to squeeze as much air out as you can.
  3. Refrigerate for 2-3 hours.
  4. Drain marinade into a bowl and place salmon, skin side down on a baking sheet lined with foil.
  5. Grill or bake at 350ºF, basting occasionally until meat thermometer registers 145ºF or until fish flakes when tested with a fork.
  6. Prepare serving platter by spooning vegetable slaw around the edge.
  7. Using a wide spatula, lift fish off the skin and place on slaw lined platter.
  8. Serve.
For the Slaw: (Prepare vegetable slaw while fish is marinating)
  • 1 zucchini (about 10 inches long)
  • 2 large carrots, peeled (Or you could used the packaged broccoli slaw instead of the zucchini and carrot).
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon lime juice
  • 1 teaspoon chopped fresh parsley
  1. Cut zucchini into 2 5 inch lengths and cut into julienne pieces. (you can buy peelers or mandolins to do this)
  2. Trim ends of peeled carrots, cut in half and julienne.
  3. Measure remaining ingredients into a jar or shaker and blend well.
  4. Toss slaw with dressing and refrigerate until fish is done.
For more tasty recipes visit www.mennonitegirlscancook.ca