4 (8-oz.) Salmon fillets
1 tsp. salt divided
1/2 tsp. pepper
2 shallots, minced
2 cloves fresh garlic, minced
1/2 cup olive oil, divided
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1/4 tsp. sugar
1 Tbsp. each chopped chives, parsley and tarragon
1/8 Tess. dried crushed red pepper
vegetable cooking spray
Sprinkle salmon evenly with 3/4 tsp. salt and 1/2 tsp. pepper.
Sauté shallots and garlic in 1 Tbsp. hot oil over medium heat 5 minutes or until golden. Remove from heat.
Whisk together vinegar and mustard in a small bowl, whisk in remaining oil in a slow stream until mixture has thickened and blended. Stir in shallots, garlic and remaining 1/4 tsp. salt, sugar, herbs and red pepper.
Coat cold cooking grate with cooking spray, place on grill over high heat (400* to 500*). Place salmon on cooking grate, and grill 5 to 7 minutes on each side. Serve with vinaigrette