• ¼ cup Gustare Blood Orange Extra Virgin Olive Oil
  • 3 tbsp. Gustare Japanese Toasted Sesame Oil
  • 3 tbsp. Gustare Honey-Ginger Balsamic Vinegar
  • 3 cloves garlic, pressed
  • Zest and juice of 1 lime
  • ½ tsp. Gustare Fleur de Sel
  • Pinch of black pepper, freshly ground
  • 1½ pounds salmon
  • 1 tbsp. fresh chives, chopped



In a large bowl, combine Blood Orange olive oil, Japanese Toasted Sesame oil, Honey-Ginger balsamic vinegar, garlic, zest, lime juice, Fleur de Sel, and pepper. Whisk until blended. Add salmon to a large zip lock bag and pour the marinade over.


Refrigerate for 30 minutes. Preheat your grill.


Using a disposable aluminum pan, put salmon in the pan and place on grill. Cook for 10-12 minutes (for salmon approximately 1-inch thick) or when easily flaked when tested with a fork.


Adjust cook time according to thickness. Remove from grill to a serving platter and sprinkle with chopped chives. Enjoy!

Recipe Tags

#Dinner, #Main Course