- Grilled Wild Salmon with Lemon and Fresh Herb Vinaigrette
- Serves 12
- 2 large salmon filets, remove pin bones
- salt and pepper to taste
- butter or olive oil
- Lemon and Herb Vinaigrette
- 2 cloves of garlic
- 1 tablespoon honey mustard – or Dijon
- 1 tablespoon honey
- 1 lemon, juiced
- 1 teaspoon lemon zest
- salt and pepper
- 1 cup of olive oil
- 2 tablespoons of fresh herbs or 2 teaspoons dried herbs– use assortment of thyme, rosemary, oregano, basil, parsley, tarragon
- Italian parsley, lemon slices and fresh herbs for garnish (optional)
Place a salmon filet on a large piece foil and crimp around the edges. Sprinkle salt and pepper to taste and brush with softened butter or olive oil and allow salmon to come to room temperature while you are making the vinaigrette.
In a small food processor, add garlic, mustard, honey, zest, juice, salt and pepper and process until well mixed. Slowly add olive oil, processing each time until you have a thin mayonnaise consistency. Taste to make sure there is enough lemon juice and add more if needed. Add herbs and process until large herbs are just broken down, but do not puree. Can be made ahead of time.
Prepare grill. Place salmon on grill over high heat and check for doneness in 8 minutes by gently flaking the thickest part of the salmon to see if it is cooked all the way through. Continue cooking until it has cooked through and is flakey.
Remove to a large serving platter and drizzle half of the vinaigrette over and pour remaining vinaigrette in a serving bowl to serve alongside.
Garnish with Italian parsley, lemon slices and fresh herbs and serve.