- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup pitted nicoise olives
- 1/4 teaspoon chile de arbol powder or cayenne pepper
- 2 cloves garlic, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon fillets
Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.
Per Serving: Calories: 420; Total Fat: 26.5 grams; Saturated Fat: 4.5 grams; Protein: 37 grams; Total carbohydrates: 6 grams; Sugar: 4 grams; Fiber: 0 grams; Cholesterol: 77 milligrams; Sodium: 396 milligrams
Photograph by Karl Juengel/Studio D