Heat a pot of salted water until boiling. Add all vegetables and cook for 3 minutes or until al dente. Drain and refresh with cold water. Toss with olive oil. Season salmon with salt and pepper. Grill flesh side down for 2 minutes. Turn over and grill skin side down for another 3 minutes. Heat tomato puree in pot until simmering. Add champagne vinegar, lemon juice, olive oil and sugar. Simmer one minute to blend flavors. Season with salt and pepper. Arrange vegetables on plate. Place fish on top. Pour vinaigrette over. Serves 4 Type din MMFormat by email@example.com Source: Autumn in Ontarios Wine Country. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (48%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 2.5mg||1 %|
|Sodium 109mg||4 %|
|Potassium 467.6mg||12 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16.6g|
|Protein 7.8g||11 %|
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Calories per serving: 197
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