Cooking The Books: Easy Grilled Salmon with Grilled Lemon Vinaigrette

Living in Hong Kong and being a relatively lazy weekday shopper ( a trip to the wet market, GrEAT or Citisuper is a detour), I am always happy to come across a nice salmon recipe as it is the only fish that I would cook that’s available in my regular supermarkets down the road. A recipe also gets bonus points for being something that I can whip up in 10 minutes – sometimes we are at the office late, and other times I just cannot be arsed to spend too much time in the kitchen.

That’s why this recipe from Gwyneth Paltrow’s book “It’s All Good” is perfect. You might think that her book is all gluten-free this and vegan that (especially if you have read this hilarious article describing one woman’s effort to eat like Gwynie for a week), but actually some of her recipes are quite accessible, and you can always make substitutions or even omissions with some of the ingredients if necessary.

This recipe is simple as pie, no changes necessary. I serve it with a simple salad, or a pasta salad such as Roasted Vegetable Orzo Salad.

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As you can see, I didn’t have any parsley, so I substituted chopped spring onions instead.

 

Grilled Salmon with Grilled Lemon Vinaigrette

You’ll need:
(serves 4)

4 fillets of salmon
2 tbsp of olive oil, plus 1/2 cup for the vinaigrette
2 lemons, halved
2 tbsp finely chopped Italian parsley
2 tbsp finely sliced chives
Good quality salt and freshly ground black pepper

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