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Recipe Detail Page
Salmon Fillets with Herb Vinaigrette
Early Summer 2014
A basic recipe for grilling salmon to maximize the taste.
Serves 4
4 salmon fillets, each 6 oz (175 g) with skin
2 tsp (10 mL) vegetable oil
VINAIGRETTE
2 tbsp (30 mL) chopped fresh oregano
2 tbsp (30 mL) chopped fresh parsley
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) grainy mustard
2 tsp (10 mL) finely chopped garlic
2 tsp (10 mL) grated lemon zest
2 tbsp (30 mL) lemon juice
¼ tsp (1 mL) sugar
½ cup (125 mL) olive oil
Salt and freshly ground pepper
6 cups (1.5 L) torn, mixed lettuce
GARNISH
¼ cup (60 mL) kale seedlings or radish seedlings
1 Rub the skin side of each salmon fillet with vegetable oil. Combine oregano, parsley, chives, grainy mustard, garlic, lemon zest, lemon juice and sugar. Whisk in olive oil and season with salt and pepper. Remove one-quarter of mixture and brush over salmon fillets. Reserve remainder.
2 Preheat grill to high. Place fillets, skin-side down, on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre. Grill a few minutes longer to completely cook through if desired.
3 Toss lettuce with remaining vinaigrette, adding 1 tbsp (15 mL) at a time until just coated. With tongs, place on 4 plates.
4 Remove fillets from grill. Place on salad and garnish with seedlings.
Serves 4
TIP Use fresh salmon, as frozen becomes watery. Fresh wild Canadian salmon from the West Coast needs
more fat rubbed into it for grilling as it has less fat in its meat. Grill on a high heat and don’t turn the salmon, it invariably breaks.
