Pacific Salmon and Vegetables
Salmon live in both the Pacific and Atlantic oceans, but levels have dropped considerably in the Atlantic, so much of the salmon you see being served today comes from Alaska. Makes 4 - 6 servings.
1/3 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons seasoned rice with wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper
4-6 oz Pacific salmon fillets
3/4 lb (about 4 cups) broccoli florets with 2 1/2" stems
1 cup Roma tomatoes, diced
1/3 cup red onion, diced
2 tablespoons capers
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh dill, chopped
In a small bowl, whisk together oil, vinegars, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste salmon while grilling or broiling. Remainder of marinade is for the vegetables.
Steam broccoli about 5 minutes or until crisp-tender. Rinse with cold water to stop cooking process. Place in large bowl with tomatoes, onions, capers, basil and dill. Pour remainder of marinade over the vegetables in bowl and marinate.
Grill or broil four 6 oz California Pacific Salmon fillets and serve over room temperature vegetables.
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