| 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 cjhartlin@msn.com Source: Autumn in
Ontario's Wine Country.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 24, 1999
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