02-28-2005, 01:28 AM
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) ![[Image: spacer.gif]](http://www.redlobster.com/i/spacer.gif)
Preparation: Grilled Salmon 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. Grilled Asparagus 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) Ingredients: 6 ounces canola oil 2 ounces red wine vinegar 2 ounces sun-dried tomatoes in oil, finely chopped ½ cup chopped fresh basil 2 tbsp. red onion, diced 1 tsp. fresh garlic, minced Salt and pepper to taste Preparation: 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. Chef's Tip: 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. [signature]
Preparation: Grilled Salmon 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. Grilled Asparagus 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) Ingredients: 6 ounces canola oil 2 ounces red wine vinegar 2 ounces sun-dried tomatoes in oil, finely chopped ½ cup chopped fresh basil 2 tbsp. red onion, diced 1 tsp. fresh garlic, minced Salt and pepper to taste Preparation: 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. Chef's Tip: 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. [signature]