Grilled Alaskan King Salmon with Heirloom Tomato Salad, Pesto Genovese, Balsamic Extraction and Drizzles of Val Dore Extra Virgin Olive Oil

Serves 6

Ingredients:
6 each Alaskan King Salmon, cut into 6 ounce filets
3 Table. Val Dore Extra Virgin Olive Oil
6 teas. Kosher salt
3 teas. White pepper, fresh ground
3 large Purple Cherokee Heirloom Tomatoes, cut into 1/8th’s
3 small Green Zebra Heirloom Tomatoes, cut into ¼’s
2 ounces Balsamic Vinegar
6 ounces Val Dore Extra Virgin Olive Oil
12 large Basil leaves, cut into Chiffonade
2 large Shallots, finely diced
Kosher salt
White pepper, fresh ground
1 cup Pesto Genovese* (see recipe)
6 Table. Balsamic Extract* (see recipe)
6 Table. Val Dore Extra Virgin Olive Oil

Method:
For the salmon:

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