Before grilling, the salmon fillet is marinated for several minutes in a French red wine vinaigrette dressing vinegar, olive oil, mustard, honey and garlic with the addition of olives that give dressing and fish their bright taste. During frying salmon pieces are also greased with dressing and get very tasty and juicy, filled with Mediterranean taste. Be careful not to overcook the fish, otherwise it will turn out dry. You can fry it, either on any grill or in a grill pan. value of one serving: (total 4) Calories 420, total fat 26.5 g., saturated fats, proteins 37 g, carbohydrates 6 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 38 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. olive oil
- 1/4 Art. red wine vinegar
- 0.5 tbsp. seedless nicoise olives
- 1/4 tsp chili de arbola or cayenne pepper powder
- 2 cloves of garlic, chopped
- 1 tbsp. l Dijon mustard
- 1 tbsp. l honey
- 4 salmon fillets weighing 180 g.
Recipes with similar ingredients: wine vinegar, olives, de pepper arbol, ground cayenne pepper, garlic, Dijon mustard, honey, salmon
Recipe preparation:
- Mix olive oil, vinegar, olives in a blender bowl, chili powder, garlic, mustard and honey and beat until smooth consistency. Salt and pepper to taste.
- Put the fish in a small baking dish; pour 0.5 tbsp. vinaigrette dressing and leave to marinate for 15 minutes. Preheat the grill to high heat or place the grill pan on strong fire.
- Remove the salmon from the marinade, salt and pepper. Fry over 3-4 minutes on each side, brushing the remaining dressing every 2 minutes.
