Four 6 oz good quality salmon showing good color,
and clear marbling, skin on
5 oz balsamic vinegar
2-3 cloves garlic
2 oz honey (1 oz save for bushing after cooking)
1 oz Dijon mustard
1 oz brown sugar
2 tsp fresh thyme (chopped)
2 tsp fresh rosemary (chopped)
kosher salt to taste
1 tsp hot cayenne pepper
fresh cracked black pepper
3 tbsp extra virgin olive oil
4 good quality cedar plankfor cooking salmon
Marty Levin is the executive chef at Mauzone’s Catering by Celebration. To contact him, please call 718-274-1100.
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