Instructions: In a blender or food processor, puree horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.

Place each salmon fillet in center of a piece of heavy-duty aluminum foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam.

Place foil packets in center of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

This recipe yields 6 servings.

Wine Recommendation: A Sauvignon Blanc will not only balance the horseradish, but also draw out the sweetness in the balsamic vinegar and onions.

Beer Recommendation: This interesting contrast of bitter (horseradish) and sweet (salmon flesh) is best negotiated with an Irish red ale. Cheers!

Comments: Youve never really tasted salmon until youve paired it with horseradish. Exquisite!

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