by Melissa A. Trainer

Grilled Sockeye With Niçoise Vinaigrette

by Melissa A. Trainer

By: Melissa A. Trainer

Courtesy of our partner, Copper River Marketing Association

Let Copper River sockeye shine with the bold, briny flavors of a Mediterranean-inspired Nicoise vinaigrette. Perfectly grilled fillets are drizzled with a punchy blend of rice vinegar, olive oil, Dijon mustard, fresh garlic, Kalamata olives, parsley, and thyme, then finished with a bright pop of lemon zest.

It's a simple yet elegant summer dinner that lets the quality of wild Copper River salmon (or any wild Alaskan salmon) take center stage. Perfect for weeknight grilling or a warm-weather gathering with friends.

Salmon fillet with olives, herbs, and garlic on a white tray.

Ingredients

Serves: 2

2 five-to-six-ounce Copper River sockeye fillets, pin bones removed
Salt for sprinkling fillets
Canola or olive oil spray for coating the fillets
2 Tablespoons rice vinegar
6 Tablespoons olive oil
½ teaspoon Dijon mustard
1 garlic clove, finely chopped
2 Tablespoons chopped and pitted Kalamata olives, about ten
1 Tablespoon finely chopped parsley
Pinch of dried thyme
Lemon zest for garnish, if desired

Instructions

Sprinkle the salmon with salt and spray both sides lightly with the oil.
Combine the rice vinegar, olive oil, mustard, garlic, olives, parsley, and dried thyme. Mix vinaigrette well.
Preheat the grill to medium high heat, about 400 F. Place salmon fillets, flesh side down, on the grill and grill for about two minutes. Flip the fillets to skin side down and grill for about 10-11 minutes, or until the fish is opaque and flakes easily with a fork.
Transfer the fillets to a plate and drizzle with the Nicoise vinaigrette and garnish with lemon zest

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.