Herbed Balsamic Salmon
Photo: Jim Norton
This recipe doesn't smother the salmon with lots of heavy spices or sauces, so its natural flavour shines through. Try it alongside a leafy salad.
, each about 6 oz and 1-in. thick
, 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.
Nutrition (per serving)
- 26 g,
- 3 g,
- 21 g,
Originally published in the July 2010 issue. Photo by Jim Norton.