Tuscan-Style Salmon Fillet with Sun Dried Tomato Vinaigrette

Salmon fillets seasoned with coarse salt and red pepper flakes, drizzled with extra-virgin olive oil and grilled over direct heat until salmon flakes easily. Meanwhile sun-dried tomato vinaigrette is prepared using minced garlic, sun-dried tomatoes, white wine vinegar, fresh basil and extra-virgin olive oil. Grilled salmon is served warm topped with vinaigrette.

Ingredients -

1-1/4 pound Salmon Fillet
1/4 teaspoon Coarse Salt
1/4 to 1/2 teaspoon Red Pepper Flakes
3 tablespoons Extra Virgin Olive Oil, divided
2 Garlic Cloves, finely minced
1/4 cup chopped Sun-Dried Tomatoes
1/4 cup White Wine Vinegar
2 tablespoons chopped Fresh Basil

Preparation:

1. Coat the grill rack with non-stick cooking spray. Heat grill to medium.

2. Season the salmon fillet with coarse salt and red pepper flakes.

3. Drizzle 2 tablespoons extra virgin olive oil over salmon.

4. Add finely minced garlic, sun-dried tomatoes, white wine vinegar, fresh basil and remaining olive oil to small bowl.

5. Whisk to combine and set aside.

6. Grill salmon over direct heat with the lid closed for 4-6 minutes per side. Flip the salmon once.

7. Salmon should flake easily with a fork when done.

8. Pour sun-dried tomato vinaigrette over fish and serve.

Salmon Tips -

Purchasing Fish

Fish should have a mild smell and never an offensive, fishy odor. If you are choosing whole fresh fish, the eyes should be clear, bright and full.

Salmon Tips -

Choosing Fresh Fish

One test for freshness is to see how firm the flesh is. It should spring back when touched lightly. When an indentation remains, it can indicate fish that is not fit for purchase.

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