Pacific Ocean Salmon with Fresh Vegetables Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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


  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

Nutritional Information Per Serving:

Calories: 455
Fat: 24 grams
Sodium: 487 miligrams
Cholesterol: 84 miligrams
Protein: 50 grams
Carbohydrates: 11 grams

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