Grilled Salmon & Mixed Summer Vegetables with Vinaigrette

Ready in 45 minutes

Try this Grilled Salmon & Mixed Summer Vegetables with Vinaigrette recipe, or contribute your own.


8 Baby carrots
8 Stalks asparagus
8 Green beans; topped
1 c Fresh peas
8 Sugar snap peas
1/4 c Extra Virgin Olive Oil
4 150-gram fillets salmon
Salt & freshly ground pepper
1 c yellow tomatoes; Pureed
1 tb Champagne; or apple cider
2 tb Lemon juice
1/4 c olive oil
Pinch sugar
Salt & freshly ground pepper

Original recipe makes 4 Servings



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 Source: Autumn in Ontarios Wine Country. Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 24, 1999

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Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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