Recipe - Grilled Salad With Mustard And Sherry Vinaigrette

8 Baby carrots
8 Stalks asparagus
8 Green beans topped and
tailed
1 cup Fresh peas
8 Sugar snap peas
One fourth cup Extra virgin olive oil
4 (150 gram) salmon fillets
Salt & freshly ground pepper

VINAIGRETTE
1 cup Pureed yellow tomatoes,
sieved
1 tablespoon Champagne or apple cider
vinegar
2 tablespoon Lemon juice
One fourth cup Olive oil
Pinch sugar
Salt & freshly ground pepper

Heat a pot of salted water until boiling. Add all vegetables and cook for
3 minutes or until al dente. Drain and refresh with cold water. Toss with
olive oil.

Season salmon with salt and pepper. Grill flesh side down for 2 minutes.
Turn over and grill skin side down for another 3 minutes.

Heat tomato puree in pot until simmering. Add champagne vinegar, lemon
juice, olive oil and sugar. Simmer one minute to blend flavors. Season
with salt and pepper.

Arrange vegetables on plate. Place fish on top. Pour vinaigrette over.
Serves 4 Type din MMFormat by cjhartlin@msn.com Source: Autumn in
Ontario's Wine Country.

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Sep 24, 1999