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Grilled Chilean Salmon, Cured Tomato and Olive Vinaigrette, Shishito Pepper
This Grilled Chilean Salmon with Cured Tomato-Olive Vinaigrette and Shishito Pepper ensures every flavor note shines through. The California-inspired brunoise of tomatoes, Kalamata olives, cucumber, lemon, fresh thyme and dill provides a fresh, crisp, bitter-salty-sweet counterpart to the buttery flavor of the grilled salmon.
Cuisine Dinner, Lunch
Cuisine Dinner, Lunch
  1. Dust salmon fillet with salt, and pepper. Drizzle with ½ oz. of olive oil. Grill over medium heat for 4-5 minutes per side.
  2. Combine remaining olive oil, tomato, olives, cucumber, thyme, dill, and lemon juice. Adjust seasoning with salt and pepper – hold at room temperature and allow to macerate.
  3. For service, drizzle 2-3 ounces vinaigrette onto service plate. Place salmon fillet on plate and garnish with charred Shishito Pepper.
  4. Optional Garnish: dill sprigs, shaved cucumber
Recipe Notes

Recipe and image courtesy of Chilean Salmon Marketing Council