Grilled Herbed Salmon with Tomato Vinaigrette Recipes

GRILLED HERBED SALMON WITH TOMATO VINAIGRETTE RECIPES


SERVES 4

  • 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

ESSENTIAL EQUIPMENT

  • Binged grill rack

FOR VINAIGRETTE

  • 1 garlic clove, crushed

  • 1 shallot, finely chopped

  • 2 tbsp red wine vinegar

  • 4 tbsp olive oil

  • 3 tomatoes, seeded and diced salt, black pepper

  1. 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.
     

  2. OUTDOOR
    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.
     

  3. INDOOR
    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.
     

  4. THINK AHEAD
    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.
     

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