| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Salads, Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 8 | Baby carrots | |
| 8 | Stalks asparagus | |
| 8 | Green beans topped and tailed | |
| 1 | c | Fresh peas |
| 8 | Sugar snap peas | |
| 1/4 | c | Extra virgin olive oil |
| 4 | (150 gram) salmon fillets | |
| Salt & freshly ground pepper | ||
| 1 | c | Pureed yellow tomatoes, sieved |
| 1 | tb | Champagne or apple cider vinegar |
| 2 | tb | Lemon juice |
| 1/4 | c | Olive oil |
| Pinch sugar | ||
| Salt & freshly ground pepper |
INSTRUCTIONS
VINAIGRETTE 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 protected] Source: Autumn in Ontario's Wine Country. Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Sep 24, 1999
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