Grilled salmon & mixed summer vegetables,yellow tomato&lemon

Ingredients

Quantity		Ingredient
8		Baby carrots
8		Stalks asparagus
8		Green beans topped and tailed
1	cup	Fresh peas
8		Sugar snap peas
¼	cup	Extra virgin olive oil
4		(150 gram) salmon fillets
		Salt & freshly ground pepper
1	cup	Pureed yellow tomatoes, sieved
1	tablespoon	Champagne or apple cider vinegar
2	tablespoons	Lemon juice
¼	cup	Olive oil
		Pinch sugar
		Salt & freshly ground pepper

Directions

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@... Source: Autumn in Ontario's Wine Country.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 24, 1999

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