For the vinaigrette mix together:
- 3 tsp SS Artisan Sorrel Vinegar
- Pinch salt
- 1 tsp sugar
- 1 tsp Dijon mustard
- 1-2 tsp mayonnaise
- 4-5 tsp vegetable oil
Taste and add more mayo or vinegar to taste. Refrigerate until ready to serve.
- 2 portions Sockeye or Coho Salmon fillet (175 g each)
- Four cups mixed spring greens including arugla
- Salt and pepper to taste
Rinse salmon and pat dry with paper towel. Sprinkle flesh side with salt and pepper to taste. Preheat BBQ. Clean and oil BBQ grill well. Place salmon flesh side down for 4 minutes until it releases easily. Flip and grill another 4-5 minutes until done (about 10 minutes per inch total cooking time). Alternatively broil on high for about 10 minutes until cooked through.
Toss greens with vinaigrette until evenly coated. Pile onto two plates and serve salmon on top. Yum!
Thanks to Andrea LeBorgne of Monsoon Coast Exotic World Spices for this great salmon dish!