Grilled Salmon with Asparagus and vinaigrette Ingredients:
4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend)
1. Lightly brush both sides of fillets with oil and season with McCormick's Season All. 2. Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked. 3. Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.
1. Measuring from the tip, cut stems off about 5" down. Discard stems. 2. Toss asparagus in 3 tbsp. oil; add salt and pepper to taste. 3. Grill asparagus for about 1 minute, then roll and grill another minute or until tender.
Sun-Dried Tomato Basil Vinaigrette (Yield: 8 ounces)
6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
˝ cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste
1. In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic. 2. Using a wire whip, mix ingredients until incorporated. 3. Whip in salt and pepper to taste and warm slightly.
When serving, place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.
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