Honey Vingerette Salmon Dinner

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup extra-virgin olive oil, plus more for brushing, and
• 1/4 cup extra-virgin olive oil, for later
• 4 tablespoons red wine vinegar
• 1/4 cup honey
• 1/4 teaspoon parsley flakes
• 1 dash sea salt
• 24 ounces salmon fillets (about 1 1/4 inches thick)
• 1 garlic clove, coarsely chopped
• 1/2 cup pitted kalamata olive, coarsely chopped
• 2 tablespoons red wine vinegar
• 2 medium beefsteak tomatoes, cut into 1-inch chunks
• 1 cup celery, sliced
• 2 cups romaine lettuce
• 1 zucchini, sliced

Recipe

• 1 preheat the broiler. line a broiler pan with foil and lightly brush with olive oil. whisk 1/3 cup of olive oil, 4 tablespoons of vinegar, the honey, parsley flakes and sprinkle handful salt into a small bowl. put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. broil until golden brown and just cooked through, 10-12 minutes.
• 2 meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. heat the remaining 1/4 cup of olive oil and 2 tablespoons vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. transfer the mixture to a bowl and add the tomatoes, celery and mint. season with salt and toss to combine. serve with the salmon.