Time to pull out some restaurant recipes
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)
Grilled Salmon:
Lightly brush both sides of fillets with oil and season with
McCormick's Season All.
Pre-heat grill to medium-high heat and grill fish for 4-5 minutes
until well marked.
Turn fish over and continue grilling another 5-6 minutes or until
your fresh fish preference is reached.
Grilled Asparagus:
Measuring from the tip, cut stems off about 5 inches down. Discard
stems.
Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.
Grill asparagus for about 1 minute, then roll and grill another
minute or until tender.
To Serve:
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.
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
1/2 cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste
In a large bowl, mix canola oil, red wine vinegar, sun-dried
tomatoes, fresh basil, red onions and garlic.
Using a wire whip, mix ingredients until incorporated.
Whip in salt and pepper to taste and warm slightly.
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