Fine Limes

When it comes to grilling it's really all about the condiments. The grill adds terrific flavor to meats and vegetables and I really love those char marks, but let's face it, it's what you slab on before, during or after that can make all the difference in your grilled meal.

In my humble opinion, limes rank right up there with ketchup and mustard in the condiment hierarchy. They can be essential in marinade making, they make fabulous post grilling sauces, glazes and perhaps their best feature of all-they make darn good cocktails...margarita anyone?

I'm sharing a post grilling sauce today, a vinaigrette really. The vinaigrette is drizzled onto the meat just after grilling and can be drizzled on your grilled vegetables or salad as well. I have made salmon, but the vinaigrette would work equally well on chicken, some other grilled seafood or even grilled steak.

Just a word or two about selecting limes at the supermarket:

• Make sure you choose smooth skinned, nicely colored limes if you are planning on using the zest.
• Compare limes for weight in your hands, make sure you get one that feels a little "heavy" so you know it has a good amount of juice in it.
• If you are buying limes for a marinade or to make a sauce or dressing with be sure to pick up a few extra for those complementing cocktails.

Grilled Salmon with Cilantro-Lime Vinaigrette

Vinaigrette:
1/4 cup cilantro leaves
1/3 cup extra virgin olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon lime zest
Juice of 1 lime (about 1/4 cup)
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Salmon:
1 pound Wild Alaskan Salmon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil to brush the grill

To prepare the vinaigrette, combine the cilantro, olive oil, vinegar, lime zest, lime juice, shallot salt and pepper in a blender container or small food processor; blend until smooth.

Preheat a grill to medium high heat.

Sprinkle both sides of the salmon with salt and pepper. Brush the grill rack lightly with oil. Place the salmon on the grill skin side up and grill for 3 minutes. Using a large spatula, carefully turn the salmon over and grill for an additional 3 minutes or until desired doneness. Transfer the cooked fish to s cutting board. Carve into 4 portions. Drizzle the vinaigrette over the salmon to serve.

Yield: 4 servings