Green Peppercorn Vinaigrette with Flaky Grilled Salmon

1.Prepare the Vinaigrette: In a small bowl, combine the crushed green peppercorns, lime juice, Dijon mustard, honey, minced shallot, salt, and pepper. Whisk well to combine.

2.Slowly drizzle in the 1/2 cup of extra virgin olive oil while continuously whisking vigorously until the vinaigrette emulsifies slightly. Stir in the chopped cilantro and set aside to allow the flavors to meld.

3.Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon of olive oil and season evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

4.Preheat your grill (or grill pan) to medium-high heat (about 200°C to 230°C). Ensure the grates are clean and lightly oiled to prevent sticking.

5.Grill the salmon, starting skin-side down if applicable, for 4 to 6 minutes per side, depending on thickness, until the internal temperature reaches 63°C or the fish flakes easily with a fork.

6.Remove the salmon from the grill and let rest for 2 minutes.

7.To serve, place the grilled salmon fillets on plates and generously drizzle the Green Peppercorn Vinaigrette over the top. Serve immediately.