Pacific Ocean Salmon with Fresh Vegetables

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

1. Rinse salmon fillets and pat dry. Set the fillets aside.
2. 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.
3. 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.
4. To Finish: Grill or broil salmon and serve fish over room-temperature vegetables (prepared above).

Recipe Yield: Servings: 4

Source: California Salmon Council

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