You'll need 4 to 5 fillets. Set aside. In a mixing bowl add 3/4 cup oil and then 1/2 cup balsamic, a splash of Garlic olive oil and 1 tsp Dijon mustard. Whisk until completely blended. Set aside a few tablespoons for drizzling before serving.
Pour into a large Ziploc bag. Place fillets in bag and very, very gently rub marinade into flesh. Place in fridge for 3 hours. Brush grill with olive oil to prevent any sticking, then heat the grill to medium.
Take fillets from fridge and bring to room temperature. Remove fillets from bag and place on cutting board. Pat dry with paper towel, removing excess marinade. Place fillet (skin side down for salmon) on grill and cook for 2 to 3 minutes, then turn carefully and grill for another 2 minutes until medium rare.
Remove from grill and let rest for 5 minutes. Serve with extra virgin olive oil and balsamic as well as fresh ground pepper. A simple boiled/steamed rice or potato salad is a great side along with a farm fresh salad drizzled with extra virgin olive oil and traditional balsamic.
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