Grilled Salmon With Pickled Peppers
serves 4
Use reserved sweet-and-sour red pepper vinaigrette to wake up grilled salmon in a flash.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 salmon steaks
2 teaspoons olive oil
1 1/8 cups reserved red pepper vinaigrette
1 lime, cut in 8 thin wedges
prep: 5 minutes
total: 10 minutes
broiler or grill
1. Rub the salmon with oil and season with salt and pepper on both sides.
2. About 4 inches from a hot fire or under a broiler, broil or grill the fish for 3 to 4 minutes per side, depending on thickness, until the surfaces are browned and the flesh flakes to gentle pressure.
3. Spoon about 1/4 of the red pepper vinaigrette over each salmon steak and garnish each with 2 lime wedges.
