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Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette

A home-style Barbecued Salmon Fillets with Cranberry and Caper Vinaigrette made with Red Wine Vinegar, Vegetable Oil, Water, Capers, and Shallots. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1
• 1/4 cup
• 1
• 1
• 6

Method (preview)

1. 1

   In a bowl, whisk together the vinegar, oil, water, capers, shallots, chives, thyme, peppercorns, cayenne pepper and garlic.

2. 2

   Add salt and pepper to taste.

3. 3

   Stir in cranberries and six sections each of lemon and lime.

4. 4

   Refrigerate for one day.

5. 5

   To heat before serving, put vinaigrette in saucepan over medium heat for 30 seconds.

6. 6

   Rinse and pat the salmon fillets dry; remove any bones and discard. Lightly brush the fillets with oil; sprinkle with salt and pepper.

7. 7

   Place, skin side up, on greased barbecue grill over high heat and cook for 10 minutes per inch (2.

8. 8

   Pour warm vinaigrette over each fillet.

9. 9

   Note.

10. 10

    To section fruit, cut off peel in strips, cutting deep enough to remove all the white membrane.

11. 11

    Cut along both sides of each dividing membrane and remove sections.

12. 12

    This recipe was developed by Chef Nagata of Vancouver's Waterfront Centre

13. 13

    Hotel and appeared in the Edmonton Journal in July 1996.

14. 14

    MC format by Hallie. Untried.

15. 15

    Contributed to the FareShare Gazette by Hallie; 10 January 2009. www.fareshare.net