Chesapeake Bay spice Blend on Grilled Salmon with Orange Sherry Vinegar Reduction
12 oz Fresh orange juice
Zest of 1/2 orange
4 oz Sherry vinegar
2 Tbsp Chives- chopped
2 Tbsp Chervil- minced
2 Tbsp Butter- cold
2 ea 14-16 oz Salmon fillets- skin removed
2 Tbsp Olive oil
1/2 C Spice Union Chesapeake Bay Spice Blend
Prepare the orange sherry vinegar reduction:
Combine the orange juice, orange zest and sherry vinegar in a stainless steel sauce pan.
Reduce on high heat to 4 ounces of liquid and remove from heat.
After letting the reduction sit for 3 minutes off the heat, add the chives and chervil.
Finish the sauce by swirling in the cold butter.
Season to taste with salt and pepper.
Prepare the salmon:
Preheat your grill to high heat.
Using a pair of pliers, remove all the pin bones from the salmon fillet.
Brush each salmon fillet with olive oil and liberally season with Spice Union Chesapeake Bay Spice Blend.
Place the salmon fillets on the hottest part of your grill, skin side up.
Grill the salmon fillets over direct heat for about 4 minutes before turning over. Cook on the second side for about 3 minutes or until the center is barely booked through.
Spoon the orange sherry vinegar reduction over the grilled salmon fillets.
Serve with your favorite side dishes.