This lemon herb grilled salmon is a favorite for sunny weekends or any time I crave a fresh, light meal. With a blend of ...

The dressing is made with olive oil, red wine vinegar, Dijon mustard, salt, and your choice of herbs. Preheat grill to medium-high heat. Season salmon fillets with ½ teaspoon of salt and black pepper ...

Sheila Lucero is the Culinary Director at Big Red F Restaurant Group and the executive chef at Centro Mexican Kitchen and Jax ...

Lightly brush skin side of fillets with oil and season with salt. Lay salmon onto grill grate, skin-side down, and cook until skin crisps and flesh starts to firm up, 3-4 minutes. Drizzle top of ...

Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive, grilled to perfection. Garnish with lemon wedges and dill leaves. Whisk the olive oil, lemon juice, lemon zest, ...

Preheat grill to medium-high. In a small bowl, whisk together ¼ cup olive oil, olives, tomatoes, feta, herbs, lemon juice and dried oregano. Season with salt and set aside to marinate.

Stir in the shallot, garlic and herbs, then season, to taste, with salt and freshly ground black pepper. Set aside. For the salmon and sorrel, preheat the grill to its highest setting. Grease an ...