Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh tarragon, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tbsp capers, drained and chopped
- 1 tbsp Dijon mustard
Special equipment needed:
- Grill
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush salmon fillets with olive oil and season with salt and pepper.
3. Grill salmon for 4-5 minutes per side or until cooked through.
4. In a mixing bowl, combine chopped basil, parsley, tarragon, chives, and red onion.
5. In a separate bowl, whisk together red wine vinegar, extra-virgin olive oil, capers, and Dijon mustard.
6. Pour the dressing over the herb mixture and stir to combine.
7. Serve grilled salmon with sauce vierge on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Protein: 30g
- Carbohydrates: 4g
- Fiber: 1g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add chopped tomatoes or cucumbers to the sauce vierge for extra flavor.
- Use different herbs such as cilantro or mint for a different flavor profile.
Tips and tricks:
- Make sure the grill is preheated before adding the salmon fillets.
- Brush the salmon fillets with olive oil to prevent sticking.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover salmon and sauce vierge separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat salmon in the microwave or oven until heated through.
- Serve sauce vierge at room temperature.
Presentation ideas:
- Serve grilled salmon on a bed of greens with sauce vierge drizzled on top.
- Garnish with fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the salmon is sticking to the grill, brush it with more olive oil.
- If the salmon is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sauce vierge is a French sauce made with olive oil, lemon juice, and chopped herbs.
Flavor profiles:
- Grilled salmon is rich and savory, while sauce vierge is tangy and herbaceous.
Serving suggestions:
- Serve with a glass of white wine or sparkling water.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A