Grilled Salmon with Herb Vinaigrette

Instructions

1. Step 1

   Preheat the grill over medium heat and clean the grate with a grill brush.

   Timer: 10 min (fixed)

   Cookware: grill, Grill Brush

2. Step 2

   Whisk the lemon juice, red wine vinegar, Dijon mustard, garlic, 6 tbsp (90 ml) olive oil, ⅜ tsp (2 gr) salt, and 1 gr black pepper until emulsified.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Dijon Mustard, 90.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 ml Red Wine Vinegar, 2.0 gr Sea Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Stir the parsley, chives, and dill into the vinaigrette.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Chive, 4.0 gr Dill, 15.0 gr Parsley

   Cookware: mixing bowl, whisk

4. Step 4

   Pat the salmon dry. Coat it with the remaining 1 tbsp (15 ml) olive oil, then season with the remaining ⅝ tsp (3 gr) salt and 1 gr black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 4.0 piece Salmon, 3.0 gr Sea Salt

5. Step 5

   Place the salmon skin-side down on the grill and cook for 5 to 6 minutes. Turn carefully and cook for 2 to 4 minutes more, until the thickest part reaches 63°C.

   Timer: 9 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the salmon to a clean serving platter and let it rest for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: serving platter, tongs

7. Step 7

   Whisk the herb vinaigrette briefly, then spoon it over the warm salmon and serve.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, serving platter, whisk