PACIFIC OCEAN SALMON WITH FRESH VEGETABLES

[JJ Judkins]

PACIFIC OCEAN SALMON WITH FRESH VEGETABLES

Yield: 4 servings
Source: California Salmon Council
Print: diabeticgourmet.com/recipes/html/14.shtml

INGREDIENTS

- 4 fresh California King Salmon fillets (six-ounce)

For Balsamic Marinade

- 1/3 cup olive oil
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. seasoned rice wine vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves of garlic, crushed
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground pepper
- 1/4 tsp. crushed red pepper

For Vegetables

- 3/4 lbs.(about 4 cups) broccoli florets with 2-1/2 inch stems
- 1 cup roma tomatoes, diced
- 1/3 cup red onion, diced
- 2 Tbsp. capers
- 2 Tbsp. fresh basil leaves, chopped
- 2 Tbsp. fresh dill, chopped

DIRECTIONS

Rinse salmon fillets and pat dry. Set the fillets aside.

Prepare Balsamic Marinade: In a small bowl whisk together oil,
vinegar, mustard, garlic, salt, black and red pepper. Remove
1/4 cup marinade to baste the salmon while grilling or broiling.

For Vegetables: Steam broccoli about 5 minutes or until
crisp-tender. Rinse with cold water. Place in a large bowl
with tomatoes, onions, capers, basil, and dill. Pour remainder
of marinade over the vegetables in a bowl and marinade.

To Finish: Grill or broil salmon and serve fish over
room-temperature vegetables (prepared above).

Nutritional Information (Per Serving):
Calories: 455; Protein: 50g; Sodium: 487mg;
Cholesterol: 84mg; Fat: 24g; Carbohydrates: 11g

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