Grilled Salmon and Mixed Summer Vegetables
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Ingredients
| 8 | baby carrots | | 8 stalks | asparagus | | 8 | green beans, topped and tailed | | 1 cup | fresh peas | | 8 | sugar snap peas | | 1/4 cup | extra-virgin olive oil | | 4 (4 oz. each) | salmon fillets | | Salt and freshly ground pepper |
Vinaigrette
| 1 cup | puréed yellow tomatoes, sieved | | 1 tbsp. | champagne or | | apple cider vinegar | | 2 tbsp. | lemon juice | | 1/4 cup | olive oil | | 1 dash | sugar | | Salt and freshly ground pepper |
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Instructions
Heat a pot of salted water until boiling. Add all vegetables and cook for 3 minutes or until <I>al dente</I>. 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 purée 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.
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