| Level: | Easy |
| Total: | 38 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 8 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 38 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup pitted nicoise olives
- 1/4 teaspoon chile de arbol powder or cayenne pepper
- 2 cloves garlic, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon fillets
Instructions
- Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
- Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
- Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.
Nutrition Facts
| Calories | 420 calorie |
| Total Fat | 26.5 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 77 milligrams |
| Sodium | 396 milligrams |
| Carbohydrates | 6 grams |
| Protein | 37 grams |
| Sugar | 4 grams |
| Calories | 420 calorie |
| Total Fat | 26.5 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 77 milligrams |
| Sodium | 396 milligrams |
| Carbohydrates | 6 grams |
| Protein | 37 grams |
| Sugar | 4 grams |
Reviews
Like a lot of the others – I thought this was a great dish. I had Kalamata olives so used them and did not add extra salt.
This recipe was fantastic! I also did not add salt, and did not have nicoise olives, so simply substituted with some jalapeno stuffed olives I had on hand. Awesome! A keeper!
Easy & Faboulous!
Great! Unique, but yummy. Loved the flavoring. Did not add salt or pepper to marinade due to saltiness of olives and all the other flavors going. Could not find nicoise so substituted kalmatas. Eat a lot of salmon being in Alaska – this recipe is a keeper. We used king salmon.
Simply put, my husband said if he could eat salmon fixed this way, he would eat it every day.
Delish.
Delish.
Loved it! I substituted capers and regular mustard plus I stuffed chopped shrimp and stuffed it in the salmon….Yummy!
It can’t be healthy with all that salt. On the fish, in the marinade, the olives? You’ve got to be kidding……….
This recipe was easy, with the exception of pitting the olives. We will do this again and again.
This Salmon was amazing and my family loved it. It’s almost hard for me to get my older boys to eat fish at all, but you really pulled it off with this recipe! Thanks!
I found this recipe simple to prepare, but disappointing in taste. Olives and salmon are salty and oily; thus, together they create a “heavy” dish. The flavor of the olives overwhelmed the delicacy of the salmon. I doubt I’ll make this again when considering the cost of the ingredients.