Grilled Salmon with Herbed Caper Sauce
½ cup(s), leaves
2 tbsp(s), leaves
1½ tbsp(s), drained
Red wine vinegar
8 fl oz
1 clove(s), large, chopped
Crushed red pepper flakes
Uncooked farmed skinless salmon fillet(s)
20 oz, Use skin-on 4 - 5 ounce fillets
- In a food processor, puree parsley, oregano, capers, shallot, vinegar, water, garlic, and red pepper flakes. With motor running, add oil. Transfer sauce to a bowl.
- Sprinkle salmon with salt and pepper. Spray a large ridged grill pan with nonstick spray and set over medium-high heat. Add salmon and cook, turning once, until just opaque in centre, about 6 minutes.
- Remove skin and place salmon on a platter or divide among 4 plats. Drizzle evenly with sauce.
- Per serving - 1 salmon fillet and 22 ml (1 1/2 tbsp) sauce.