Makes: 4 servings
Time: 20 Minutes
Do not smother the salmon with lots of heavy spices or sauces, let its natural flavour shines.
4 salmon fillets , each about 6 oz and 1-in. thick
2 tbsp olive oil , divided
2 tbsp balsamic vinegar
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped basil leaves , or mint, or a mixture
Lightly oil grill. Heat barbecue to medium high. Lightly brush tops of fish fillets with a total of 1 tsp oil. Pour remaining oil into a small bowl. Stir in vinegar, garlic powder, salt and pepper. Finely chop herbs and stir to make a vinaigrette. (If preparing ahead, add herbs just before using or they will darken.)
Place fish, skin side up, on grill. Barbecue with lid closed. Turn after 4-5 minutes and continue cooking a further 4-5 minutes, until a knife tip inserted in centre of fish, and held there for 10 seconds, comes out warm.
Drizzle the fish fillets with vinaigrette just before serving.
Source: Today’s Parent
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