Clarksville Station’s Charbroiled Salmon with Nasturtium Vinaigrette

Charbroiled Spring Wild Chinook Salmon with Nasturtium Vinaigrette
salmon with nasturtium vinaigrette photo by carmen troesser


¼ cup balsamic or red wine vinegar
¼ cup minced shallots
5/8 cup extra virgin olive oil, divided
¼ tsp. dried dill
Salt and pepper
3/4 cup chopped nasturtium flowers
¼ cup chopped chives
2 fresh spring chinook salmon fillets


• Whisk together the vinegar, shallots, ½ cup of the olive oil and the dill.

• Season with salt and pepper to taste.

• Stir in the nasturtium flowers and chives.

• Rub the salmon fillets with the remaining
olive oil.

• Season the fillets with salt and pepper to taste.

• Grill the salmon to medium-rare and place each fillet on a plate.

• Whisk the nasturtium vinaigrette, and then spoon it over the salmon.

• Garnish with additional chopped chives.