GRILLED HERBED SALMON WITH TOMATO
2 - 350g (12oz) tail end salmon fillets
Juice of 1 lemon
2 tbsp finely chopped fresh dill
2 tsp salt
1 tsp black pepper
1/2 tsp coriander seeds, crushed
1 garlic clove, crushed
1 shallot, finely chopped
2 tbsp red wine vinegar
4 tbsp olive oil
3 tomatoes, seeded and diced salt, black
For vinaigrette, combine garlic, shallot
and vinegar. Leave to stand for 30 minutes. Whisk in the oil and
tomatoes. Add salt and pepper to taste. Place salmon fillets skin side
down. Drizzle lemon juice evenly over both Riles. Sprinkle 1 salmon
fillet with dill, salt, pepper and coriander seeds. Place uncoated
fillet skin side up over the other fillet. Grill according to
instructions below. Cut into four portions. Spoon over vinaigrette and
serve this grilled herbed salmon with tomato vinaigrette recipes hot.
Place sandwiched fillets in hinged grill rack. Grill over medium-hot
coals until skin is very crisp and flesh has just turned opaque but is
still moist and pink in the centre, 5 minutes per side.
Preheat oven to 200C (400F) gas 6. Place sandwiched fillets on rack
in roasting tin. Roast until flesh has just turned opaque but is still
moist and pink in the centre, 15-20 minutes.
Sandwich fillets together up to 2 hours in advance. Cover tightly with
cling film and refrigerate. Make vinaigrette up to 6 hours in advance.
Cover and refrigerate.