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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 12 2013

Salmon with Olive Vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.

Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.

Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.