As much as I love the process of cooking and baking, it is so much more meaningful when I know I'm making a dish with someone special in mind. I hope you've all been fortunate enough to have one of those moments where you're thumbing through a cookbook or magazine and you see something that immediately makes you think. "Oh my goodness! So and so would just love this!"
I had one of those moments with this recipe. I had my doubts when I first made the vinaigrette. But the more pungent notes were mellowed by the cooking process and the flavors meshed together so well. The final result was a rich and flavorful salmon quite different from any other I've ever had.
Salmon with Olive Vinaigrette
from Bobby Flay, Food Network Magazine, November 2009
Ingredients:
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 c. pitted Nicoise olives
1/4 tsp. cayenne pepper
2 cloves garlic, chopped
1 TBSP Dijon mustard
1-2 TBSP honey (I used closer to two)
freshly-ground black pepper, to taste
4 (6 oz.) salmon fillets
Directions:
1. Combine olive oil, vinegar, olives, cayenne, garlic, mustard, and honey in a blender or food processor. Process until smooth. Season with black pepper.
2. Place the salmon in a shallow baking dish and pour 1/2 c. of the vinaigrette over the top. Let marinate for 15 minutes.
3. Preheat a gas grill or grill pan to high heat.
4. Remove the salmon from the marinade. Season with more salt and black pepper, if desired. Grill 3-4 minutes per side, brushing with the reamining vinaigrette every two minutes.
I had one of those moments with this recipe. I had my doubts when I first made the vinaigrette. But the more pungent notes were mellowed by the cooking process and the flavors meshed together so well. The final result was a rich and flavorful salmon quite different from any other I've ever had.
Salmon with Olive Vinaigrette
from Bobby Flay, Food Network Magazine, November 2009
Ingredients:
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 c. pitted Nicoise olives
1/4 tsp. cayenne pepper
2 cloves garlic, chopped
1 TBSP Dijon mustard
1-2 TBSP honey (I used closer to two)
freshly-ground black pepper, to taste
4 (6 oz.) salmon fillets
Directions:
1. Combine olive oil, vinegar, olives, cayenne, garlic, mustard, and honey in a blender or food processor. Process until smooth. Season with black pepper.
2. Place the salmon in a shallow baking dish and pour 1/2 c. of the vinaigrette over the top. Let marinate for 15 minutes.
3. Preheat a gas grill or grill pan to high heat.
4. Remove the salmon from the marinade. Season with more salt and black pepper, if desired. Grill 3-4 minutes per side, brushing with the reamining vinaigrette every two minutes.