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Posted on Feb 20, 2013 in Main Course, Recipes Section: | 0 comments

Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette

Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette

Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 6
Ingredients
  • ½ cup (120 ml) Red wine vinegar
  • ¼ cup (60 ml) Sesame Oil
  • ¼ cup (60 ml) Water
  • 2 Tbsp. (30 ml) Capers, drained
  • 1 Tbsp. (15 ml) Shallots, finely chopped
  • 1 tsp.(5 ml) Fresh chives, chopped
  • ½ tsp. (2 ml) Fresh thyme, chopped
  • ½ tsp. (2 ml) Pink peppercorns
  • ¼ tsp. (1 ml) Cayenne pepper
  • 2 large cloves Garlic, chopped fine/crushed
  • ½ cup (120 ml) Fresh cranberries
  • 1 small Organic lemon, sectioned
  • 1 small Lime, sectioned
  • 6 Salmon fillets, about 6 oz.(170 g)
Instructions
  1. In bowl, whisk together vinegar, ¼ cup (60 ml) oil, water, capers, shallots, chives, thyme, peppercorns, cayenne pepper and garlic.
  2. Add salt and pepper to taste,
  3. Stir in cranberries and 6 sections each of lemon and lime.
  4. Refrigerate for one day.
  5. To heat before serving, put vinaigrette in saucepan over medium heat for 30 seconds.
  6. Rinse and pat dry salmon fillets; remove any bones and discard.
  7. Lightly brush fillets with oil; sprinkle with salt and pepper.
  8. Place the fillets with the skin side up on greased barbecue grill over high heat and cook for 10 minutes per inch (2.5 cm) of thickness, turning once, or until fish flakes easily when tested with a fork.
  9. Pour warm vinaigrette over each fillet.

 

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