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Monday, June 16, 2008

Grilled Salmon with Lemon, Dill, and Caper Vinaigrette

Our son came over for Father’s Day. Since he’s a vegetarian that eats fish, we made this terrific dish with salmon. The reason for choosing this recipe is that we

Ester and I think Bobby Flay is great. This recipe comes for his book, Bobby Flay's Grilling For Life with tons of great healthy recipes for the grill.


Lemon-Dill Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 teaspoon honey
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons capers, drained

Combine the vinegar, lemon juice, zest, dill, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Pour the vinaigrette into a small bowl and stir in the capers

Grilled Salmon
4 skinless salmon fillets, 6 ounces each
4 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Fresh dill sprigs

Heat your grill to high. Brush the salmon fillets on both sides with the oil and season with the salt and pepper. Place fillets on grill. Cook until golden brown and a crust has formed, 2 to 3 minutes. Flip the salmon over and continue grilling for 3 to 4 minutes until cooked to medium.

Remove from grill. Pour 2 tablespoons of vinaigrette over each fillet, and let rest for 5 minutes. Garnish with dill sprigs. Serve remaining vinaigrette on side.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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1 comment:

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