Grilled Salmon with Caper Vinaigrette
Lemon juice is commonly used to season seafood, but a flavored vinaigrette made with olive oil and lemon juice is delicious yet uncommon. I often season salmon with dried dill weed when grilling, but for a sauce after grilling the flavor of fresh dill is superior. The addition of lemon zest adds additional lemon flavor.
1 skinless salmon fillet
Olive oil for brushing
Salt or Creole Seasoned Salt to taste
Fresh ground black pepper to taste
Drained and rinsed capers to taste
Prepare the vinaigrette (recipe follows). Prepare the grill for hot direct cooking. Brush both sides of the fillet with oil and season with salt and pepper.
Grill the salmon directly over the fire, lid closed, for 4 minutes per side. Plate the individual servings. Top with the vinaigrette.
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/4 cup fresh dill, chopped
1 teaspoon honey
1/3 cup good quality olive oil
2 tablespoons capers, drained
Combine the first 6 ingredients (vinegar through oil) in a blender and process to a smooth mixture. Add the capers.