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Baby Salmon With Basil Vinaigrette

Ingredients
  Salmon fillets 28 Ounce (4 In Number 7 Or 200 Grams Each, Cut About 1 Inch Thick)
  Corn relish 2 Tablespoon
  Mesclun/Other mixed greens 2 1⁄2 Liter, rinsed and crisped (10 Cups)
  Tomatoes 2 Large, thickly sliced (Red / Yellow)
For basil vinaigrette
  Balsamic vinegar 80 Milliliter (1/3 Cup)
  Red wine vinegar 80 Milliliter (1/3 Cup)
  Packed chopped basil 120 Milliliter (1/2 Cup, Fresh Ones)
  Minced garlic 1 Tablespoon
  Fresh tarragon 1 Tablespoon
  Asian red chili paste with garlic 4 Teaspoon
  Olive oil 120 Milliliter (1/2 Cup)
Directions

To prepare Basil Vinaigrette, combine balsamic vinegar, red wine vinegar, basil, garlic, tarragon, and chili paste to taste in a blender or food processor.
With motor running, slowly add oil.
If made ahead, cover and refrigerate for up to 2 days.
Rinse salmon fillets and pat dry.
Pour 3/4 cup (180 ml) of the Basil Vinaigrette marinade into a large heavy-duty plastic food bag or nonreactive bowl.
Add fish to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 1 hour or until next day, turning fish occasionally.
Remove fish from bag and drain, discarding marinade in bag.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until salmon is opaque but still moist in thickest part (6 to 8 minutes; cut to test).
Using spatula, remove from grill and keep warm.
Mix mesclun with 1/4 cup of Basil Vinaigrette (save remaining vinaigrette for Corn Relish) and mound on individual plates.
Lay fish over greens.
Serve with tomato slices and Corn Relish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Salmon
Interest: 
Healthy
Servings: 
4

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