Directions:
- Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
- Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
- Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.
- Photograph by Karl Juengel/Studio D
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.53 Kcal (2263 kJ) | ||
| Calories from fat | 364.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.48g | 62% | |
|---|---|---|---|
| Cholesterol | 78.2mg | 26% | |
| Sodium | 439.28mg | 18% | |
| Potassium | 642.24mg | 14% | |
| Total Carbs | 5.01g | 2% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 35.94g | 72% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 211.8 Kcal (887 kJ) | ||
| Calories from fat | 142.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.86g | 62% | |
|---|---|---|---|
| Cholesterol | 30.64mg | 26% | |
| Sodium | 172.12mg | 18% | |
| Potassium | 251.65mg | 14% | |
| Total Carbs | 1.96g | 2% | |
| Sugars | 1.71g | 17% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 14.08g | 72% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 7.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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