Grilled Salmon Steaks with Ginger Vinaigrette
4 salmon steaks, about 150–200 gm each
salt and black pepper to taste
2 tbs olive oil
1 small shallot, finely chopped
6 tbs olive or vegetable oil
lemon or lime juice to taste
Preheat the hot plate to medium-high. Coat salmon with oil and season lightly. Grill 3–5 minutes on each side until lightly browned and just cooked through.
Meanwhile, make the vinaigrette. Mix together the vinaigrette, shallots, oil and lemon/lime juice, then season to taste. Spoon over the salmon steaks.
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