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Name: Grilled Salmon w/Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1.5 pounds Salmon Skin on, 1.5" thick; Extra virgin olive oil; Salt; Pepper; 1 Lemon Cut into wedges; 1/2 cup Kalamata Olives pitted, chopped; 1/4 cup Extra virgin olive oil; 2 tablespoon Fresh parsley minced; 1 small Shallot minced; 2 teaspoon Fresh lemon juice

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INGREDIENTS

1.5 pounds Salmon ; Skin on, 1.5" thick
Extra virgin olive oil
Salt
Pepper
1 Lemon ; Cut into wedges
1/2 cup Kalamata Olives ; pitted, chopped
1/4 cup Extra virgin olive oil
2 tablespoon Fresh parsley ; minced
1 small Shallot ; minced
2 teaspoon Fresh lemon juice

INSTRUCTIONS

Remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces.

Place fillets skin side up on large plate lined with clean kitchen towel. Place second clean kitchen towel on top of fillets and press down to blot liquid. Refrigerate fish, wrapped in towels, while preparing grill (at least 20 minutes).

Gas Grill - turn all burners to high, cover, and heat grill until very hot (about 15 minutes).

Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5-10 minutes.

Lightly brush both sides of fish with oil and season with salt and pepper.

Place fish skin side down on grill diagonally across grate; turn all burners to medium.

Cover and cook without moving until skin is well browned and crisp (3-5 minutes); if you cannot lift easily with spatula cook another :30 and try again. Repeat until it comes up easily.

Using 2 spatulas, flip fish and continue to cook, covered, until center is still translucent (2-6 minutes). Should reach 125 degrees.

Remove and squeeze lemon on top. Add vinaigrette

Vinaigrette:

Whisk together olives, oil, parsley, shallots and salt and pepper to taste. Pour over fish and serve.

NOTES

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Grilled Salmon w/Vinaigrette

1.5 pounds Salmon Skin on, 1.5" thick
 Extra virgin olive oil
 Salt
 Pepper
1 Lemon Cut into wedges
1/2 cup Kalamata Olives pitted, chopped
1/4 cup Extra virgin olive oil
2 tablespoon Fresh parsley minced
1 small Shallot minced
2 teaspoon Fresh lemon juice

Remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces.
Place fillets skin side up on large plate lined with clean kitchen towel.  Place second clean kitchen towel on top of fillets and press down to blot liquid.  Refrigerate fish, wrapped in towels, while preparing grill (at least 20 minutes).
Gas Grill - turn all burners to high, cover, and heat grill until very hot (about 15 minutes).
Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5-10 minutes.  
Lightly brush both sides of fish with oil and season with salt and pepper.
Place fish skin side down on grill diagonally across grate; turn all burners to medium.
Cover and cook without moving until skin is well browned and crisp (3-5 minutes); if you cannot lift easily with spatula cook another :30 and try again.  Repeat until it comes up easily.
Using 2 spatulas, flip fish and continue to cook, covered, until center is still translucent (2-6 minutes).  Should reach 125 degrees.
Remove and squeeze lemon on top.  Add vinaigrette

Vinaigrette:
Whisk together olives, oil, parsley, shallots and salt and pepper to taste.  Pour over fish and serve.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 4 Servings

Calories: 344
Calories from Fat: 187 (54%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 5.4g
Cholesterol 93.6mg		29 %
Sodium 226.1mg		8 %
Potassium 927.2mg		24 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 3.5g
Protein 34.5g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 344

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