Salmon with Olive Vinaigrette (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1/2 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
1/2 cup pitted nicoise olives |
1/4 teaspoon chile de arbol powder or cayenne pepper |
2 cloves garlic, chopped |
1 tablespoon dijon mustard |
1 tablespoon honey |
kosher salt and freshly ground black pepper |
4 6 -ounce salmon fillets |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Karl Juengel/Studio D
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