Baby Salmon with Basil Vinaigrette
|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)|
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.