Honey Vingerette Salmon Dinner

• 13 cup extra-virgin olive oil, plus more for brushing, and
• 14 cup extra-virgin olive oil, for later
• 4 tablespoons red wine vinegar
• 14 cup honey
• 14 teaspoon parsley flakes
• 1 dash sea salt
• 24 ounces salmon fillets (about 1 1/4 inches thick)
• 1 garlic clove, coarsely chopped
• 12 cup pitted kalamata olive, coarsely chopped
• 2 tablespoons red wine vinegar
• 2 medium beefsteak tomatoes, cut into 1-inch chunks
• 1 cup celery, sliced
• 2 cups romaine lettuce
• 1 zucchini, sliced

1. Preheat the broiler.
2. Line a broiler pan with foil and lightly brush with olive oil.
3. Whisk 1/3 cup of olive oil, 4 tablespoons of vinegar, the honey, parsley flakes and sprinkle handful salt into a small bowl.
4. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze.
5. Broil until golden brown and just cooked through, 10-12 minutes.
6. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife.
7. Heat the remaining 1/4 cup of olive oil and 2 tablespoons vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes.
8. Transfer the mixture to a bowl and add the tomatoes, celery and mint.
9. Season with salt and toss to combine.
10. Serve with the salmon.

extravirgin olive oil, extravirgin olive oil, red wine vinegar, honey, parsley flakes, salt, salmon, garlic, olive, red wine vinegar, beefsteak tomatoes, celery, romaine lettuce, zucchini

Taken from www.food.com/recipe/honey-vingerette-salmon-dinner-462528 (may not work)