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1
Combine 1/4 cup of white balsamic vinegar, 1/4 teaspoon salt, 2 dashes pepper, 1/2 teaspoon sugar and 2 sprigs marjoram chopped fine.
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2
Place salmon steaks in single layer of bottom of a shallow dish.
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3
Pour the marinade you just combined over the salmon and cover dish with plastic.
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4
Let salmon sit in fridge for two hours minimum.
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5
Mine sat for about six hours.
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6
Remove salmon dish from fridge 1/2 hour before cooking it.
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7
Set aside.
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8
Cut stems from strawberries, then puree them in the blender.
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9
In a medium saucepan on the stove, combine strawberry puree with remaining 1/2 cup white balsamic vinegar, 1/2 teaspoon salt, 4 sprigs marjoram chopped fine and 3 tablespoons of sugar.
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10
Cook over medium or medium low (depending on your stove) to reduce till thick.
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11
Add in the brandy and butter, cook to melt butter and cook off alcohol for about five minutes.
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12
Turn sauce burner down to lowest setting while you grill your salmon on the barbecue at approximately 500F for a minute or two each side.
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13
Enough to sear and cook through but not completely dry out the steaks.
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14
Serve salmon steaks immediately with a tablespoon or so sauce poured over the top.
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15
This goes nicely with an arugula or spring mix salad.
