2 teaspoons sherry vinegar

2 teaspoons soy sauce

2 teaspoons pink peppercorns

2 teaspoons finely julienned ginger

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon celery seed

1/8 teaspoon hot red pepper sauce

1/4 cup olive oil

2 Tablespoons chiffonade of cilantro

1/2 medium lemon, sectioned and cut into medium dice

1/2 medium lime, sectioned and cut into medium dice

1 medium orange, sectioned and cut into medium dice

1 medium Texas ruby red grapefruit, sectioned and

cut into medium dice

4 salmon fillets, 5-6 oz. each

Salt and freshly ground black pepper

1. To make the vinaigrette, mix the first 8 ingredients in a glass bowl. Whisk in 1/4 cup oil in a slow, steady stream. Set aside, reserving 2 Tablespoons.

2. Sprinkle the salmon fillets with salt and pepper and brush with the reserved vinaigrette. Grill over hot coals until done (10 minutes per inch thickness).

3. Stir the remaining 5 ingredients for the vinaigrette into the already combined mixture and spoon over each fillet. Serve immediately.

Tina’s Tidbits:

· To chiffonade an herb, lay the leaves on top of each other, roll then up tight like a cigarette and then slice very thin slices through the roll. The result will be thin wisps of herbs that float through the air like chiffon.

· To section a citrus fruit, cut off the top and bottom peel so you can see the fruit inside. Cut one section of the peel completely off from top to bottom. There should be no white pith adhering to the fruit. Using that first cut as a guide continue to remove the remaining peel in five or six more vertical cuts down the side of the fruit. Now, place your knife parallel to the section membrane and cut to the center. Do the same thing on the other side of that section. It will remove easily. Repeat on the left and right side of each section until all the fruit is removed.

This technique works perfectly with all citrus fruit although it is somewhat easier with oranges and grapefruit because of their larger size.