Recipe for Grilled Salmon and Mixed Summer Vegetables,Yellow Tomato and Lemon 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
8 x Baby carrots
8 stalk asparagus
8 x Green beans topped and tailed
1 cup Fresh peas
8 x Sugar snap peas
1/4 cup Extra virgin olive oil
4 x (150 gram) salmon fillets
Salt & freshly ground pepper
----------------- VINAIGRETTE ----------------
1 cup Pureed yellow tomatoes, sieved
1 tbl Champagne or apple cider vinegar
2 tbl Lemon juice
1/4 cup Olive oil
Pinch sugar
Instructions:
Instructions: 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

Ontarios Wine Country.

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