Sunday, May 19, 2013

Grilled Salmon w/Grilled Lemon Vinaigrette

Four 6 oz fillets of salmon
2 T Extra Virgin Olive Oil plus 1/2 c for the vinaigrette
Sea Salt
2 lemons, halved
2 T finely chopped Italian parsley
2 T finely sliced chives
Freshly ground black pepper

Heat a grill or grill pan over high heat. Coat the fish with the 2T olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side, depending on the thickness. 

Cut the lemons in half and grill them alongside the salmon, cut side down. Grill them until they are softened and just beginning to char. 

Transfer the salmon to a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl (they should yield about 1/3 cup smoky, slightly sweet juice). Whisk in the 1/2 cup olive oil, stir in the herbs and season to taste with salt and pepper. Pour the vinaigrette over the salmon and serve immediately. 

*Recipe from Gwyneth Paltrow's new cookbook, "It's All Good".

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