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Salmon: Grilled Salmon with Basil Vinaigrette

Source of Recipe


Great Fish, Quick






List of Ingredients



• 1/2 cup packed fresh parsley leaves
  
• 1-1/2 cups packed basil leaves
  
• 1 clove garlic, chopped
  
• 1/2 tsp drained capers
  
• 2 Tbsp freshly squeezed lemon juice
  
• 1/2 cup plus 4 tsp olive oil
  
• Salt, pepper
  
• 4 salmon steaks (each 7 oz.), each 1 inch thick at thickest part
  






Instructions



1. Puree parsley, basil, garlic, capers, lemon juice and 1/2 cup olive oil in a blender or food processor until very smooth. (Blender sauce will be smoother.) Season to taste with salt and pepper. Place in container. Cover and refrigerate up to 2 days, but color is prettiest when sauce is freshly made.
   
   
2. Prepare a medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking.
   
   
3. Dry salmon steaks with paper towels, season with salt and pepper, and rub with remaining 4 teaspoons olive oil. Grill 5 to 6 minutes. Turn them over and grill 3 to 4 minutes longer. They should be slightly underdone in the center if you like them super-moist.
   
   Place salmon on plates and spoon vinaigrette over top.
   
   Makes 4 servings.
   
   






Final Comments


Grilled onions provide a nice contrast to the salmon. To grill them, cut in half, brush with oil and place on grill approximately 5 minutes before you begin the salmon. They will be ready at the same time as the salmon.