Grilled salmon

• 1 ½ lb (675 g) skinless salmon
• 4 tsp finely chopped shallot
• 2 tbsp (30 ml) white wine vinegar
• 1 tbsp (15 ml) water
• 3 tbsp (45 ml) olive oil
• 2 tbsp finely chopped fresh chives

• 4 tsp (20 ml) lemon juice
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp (15 ml) whole-grain mustard
• 1 tbsp chopped capers
• 1 tsp (5 ml) Tabasco sauce, to taste Ice cubes

Preparation

• Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.
• With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.
• In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.

• Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.
• Serve immediately with a green salad, toasted bread or homemade potato chips.