Salmon Fillets with Herb Vinaigrette

Sometimes simple is best and I believe that is the case for this Salmon recipe.  I started barbecuing salmon this year and I love it!  I am not a big fan of fish but have really enjoyed the flavour of fish over the bbq.  The herb vinaigrette enhances the salmon and I used leftover vinaigrette on my salad for work lunches.  Feel free to experiment with the herbs for the vinaigrette..substituting Basil or thyme or whatever you have on hand.  From Food and Drink Summer 2014

4 salmon fillets
2 tsp vegetable oil

VINAIGRETTE
2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp grainy mustard
2 tsp finely chopped garlic
2 tsp grated lemon zest
2 tbsp lemon juice
1/4 tsp sugar
1/2 cup olive oil
Salt and freshly ground pepper
6 cups torn, mixed lettuce

1. If your salmon has skin, rub the skin side with vegetable, otherwise rub both sides with oil.
2. Combine oregano,parsley, chives, grainy mustard, garlic, lemon zest, lemon juice and sugar.  Whisk in olive oil and season with salt and pepper.  Remove one quarter of mixture and brush over salmon fillets.  Reserve remainder.
3. Preheat grill to high.  Place fillets, skin side down, on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre.  Grill a few minutes longer to completely cook through if desired.
4. Toss lettuce with remaining vinaigrette, add 1 tbsp at a time until just coated.  With tongs place on 4 plates.
5. Remove fillets from grill.  Place on salad.