Be the first to Nasturtium flowers give a colorful touch and slight pepper flavor to grilled salmon. The vinaigrette is made with balsamic vinegar, but you may substitute red wine vinegar, if you wish. Be sure the nasturtium flowers have been grown without the use of pesticides.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1/4 cup balsamic vinegar
- 1/4 cup shallots, finely minced
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon dried dill weed
- Salt and freshly ground pepper to taste
- 3/4 cup chopped nasturtium flowers
- 1/4 cup chopped fresh chives
- 8 (3 ounces each) boneless salmon fillets
- 2 Tablespoons olive oil
- Chives for garnish
Preparation:
Preheat grill or broiler.
Whisk together balsamic vinegar, shallots, olive oil, and dill weed until combined. Season with salt and pepper to taste. Stir in nasturtium flowers and chives.
Rub salmon fillets with 2 tablespoons of olive oil. Season with salt and pepper. Grill or broil salmon about 3 minutes per side, depending on thickness, but take care not to overcook.
For each serving, place 2 salmon fillets on each plate. Whisk the nasturtium vinaigrette briefly to re-combine, then spoon over salmon. Garnish with chopped chives.
Yield: 4 servings
Whisk together balsamic vinegar, shallots, olive oil, and dill weed until combined. Season with salt and pepper to taste. Stir in nasturtium flowers and chives.
Rub salmon fillets with 2 tablespoons of olive oil. Season with salt and pepper. Grill or broil salmon about 3 minutes per side, depending on thickness, but take care not to overcook.
For each serving, place 2 salmon fillets on each plate. Whisk the nasturtium vinaigrette briefly to re-combine, then spoon over salmon. Garnish with chopped chives.
Yield: 4 servings
