Ingredients

Vanilla Balsamic Marinade
¼ cup extra-virgin olive oil
1 shallot, diced
1-1/2 teaspoons dried organic parsley
1-1/2 teaspoons dried organic basil
½ teaspoon dark brown sugar
½ teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Salmon
8 (4 to 6 ounce) 1-inch thick Salmon fillets
canola oil
salt and freshly ground pepper

Method

1. For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla paste into a blender container and puree. Pour evenly into two containers and set one container aside.
2. For the salmon, preheat the grill. Brush each fillet with canola oil and season with salt and pepper. Brush the tops of the fillets with the marinade, discarding any remaining marinade. Place the fillets marinated side down on a grill rack over direct heat. Grill for 6 to 8 minutes or until dark grill marks appear and the marinade begins to caramelize. Turn the fillets and grill for 3 to 4 minutes longer. Serve with the reserved marinade. Serves 8.

Recipe courtesy of Nielsen-Massey Vanillas

If you are visiting Sarawak, Malaysia, you should stop over in Kuching city for the delicious seafood. One of the most well known seafood eatery is located at Top Spot, Jalan Tunku Abdul Rahman. The food court comprises of several seafood stalls, drink stalls, stalls selling local food like satay, western food stalls and more.

Here’s a peek at the seafood dishes ordered from one of my favourite stall called “ABC“:

Black Pepper Crab

Fried Oyster Crispy Omelette Style

Fried Sotong

Buttered Prawn