Grilled Salmon with Sun-Dried Tomato Vinaigrette
THE FRAGRANCE OF FRESH BASIL AND SUN-DRENCHED TOMATOES COMBINE EASILY WITH EXTRA VIRGIN OLIVE OIL IN A VINAIGRETTE MADE FOR GRILLED SALMON AND ASPARAGUS. STIR UP AN EXTRA BATCH FOR SHRIMP, CHICKEN, OR AS A DIPPING SAUCE FOR CRUSTY BREAD.
Sun-Dried Tomato Vinaigrette
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 large shallot, minced
1 large clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup julienned fresh basil
4 (8-ounce) salmon fillets
2 teaspoons seasoning mix, such as Season All or Lawry’s Seasoned Salt
1 bunch large asparagus, trimmed
1 lemon, quartered
1 tablespoon chopped parsley
1. Do ahead: Whisk together the ingredients for the Sun-Dried Tomato Vinaigrette and set aside.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
3. Season all sides of the salmon with the seasoning mix and grill 4 to 5 minutes per side, turning once, or until it just loses its translucency in the center.
4. Toss the asparagus with a tablespoon of the Sun-Dried Tomato Vinaigrette and grill, turning on all sides, until cooked through but still crisp.
5. Serve the salmon and asparagus with some of the vinaigrette spooned over each of them. Divide the asparagus in even numbers for each guest.
6. Dip the lemon quarters into the chopped parsley and add 1 to each plate.
7. Put the remaining vinaigrette in a ramekin and serve on the side.
Serves 4
Serve with your favorite rice dish, perhaps a wild rice blend. Add slivered almonds and herbs to make this restaurant favorite your own.