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Salmon with Cranberry and Caper Vinaigrette

Makes 6 servings

Here is a stylish and unusual dish that couldn’t be easier to make. Prepare the tangy vinaigrette the day before, then warm it up while the salmon fillets are grilling.

  • Preparation time: 15 minutes/ Cooking time: 1 hour
1/2 cup red wine vinegar 125 mL
1/4 cup vegetable oil 50 mL
1/4 cup water 50 mL
1/4 cup sliced cranberries 50 mL
2 tbsp capers 25 mL
1 tbsp finely chopped shallots 15 mL
1 tsp minced fresh or dried chives 5 mL
1 tsp minced garlic 5 mL
1/2 tsp pink peppercorns 2 mL
1/2 each small lemon and lime, peeled and cut into 4 wedges 1/2
1/4 to cayenne pepper 1 to
pinch dried thyme pinch
6 salmon fillets (4 oz/125 g each), skin on 6
  1. In a jar, combine vinegar, oil, water, cranberries, capers, shallots, chives, garlic, pink peppercorns, lemon and lime wedges, cayenne and thyme; shake well and let stand for 6 to 8 hours.
  2. Broil or grill salmon fillets over medium-high heat for 3 to 4 minutes per side or until fish flakes easily when tested with fork.
  3. Warm vinaigrette on stove or in microwave; remove lemon and lime wedges. Remove skin from salmon. Serve with vinaigrette spooned over fillets.

© Cook Great Food. Dietitians of Canada. 2001. Published by Robert Rose Inc.

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Tips

Use 1/2 tsp (2 mL) chopped fresh thyme instead of the dried thyme, if available. Always preheat the broiler when broiling meats or fish. Lightly oil the broiling rack and position it 4 to 6 inches (10 to 15 cm) from the heat. For best results, use salmon fillets that are abour 1 inch (2.5 cm) thick.

Dietitian's Message

Salmon is a source of omega-3 fatty acids. Accompanied by a rice dish such as Simple Risotto and an array of vegetables, this recipe is a winner.

Nutrients per serving

Calories 251
Fat 18.8 g
Saturated Fat 2.6 g
Sodium 136 mg
Protein 17 g
Carbohydrate 1 g
Fiber 0 g

Very High in: niacin, vitamin B6, vitamin B1

High in: thiamine, pantothenic acid

Source of: Vitamin C, riboflavin, folacin, magnesium

Copyright © Dietitians of Canada 2013. All rights reserved.