Salmon with Olive Vinaigrette
- Level: Easy
- Total: 38 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 26.5 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 77 milligrams
- Sodium
- 396 milligrams
- Carbohydrates
- 6 grams
- Protein
- 37 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 38 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 26.5 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 77 milligrams
- Sodium
- 396 milligrams
- Carbohydrates
- 6 grams
- Protein
- 37 grams
- Sugar
- 4 grams
Ingredients
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
Directions
- 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.
