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  • Weyand's Chef

Salmon with Olive Vinaigrette


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


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.  Recipe courtesy of Bobby Flay for Food Network Magazine.

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