Grilled Salmon and Mixed Summer Vegetables

• 8 baby carrots
• 8 stalks asparagus
• 8 green beans, topped and tailed
• 1 cup fresh peas
• 8 sugar snap peas
• 1/4 cup extra-virgin olive oil
• 4 (4 oz. each) salmon fillets
• Salt and freshly ground pepper
• 1 cup pureed yellow tomatoes, sieved
• 1 tbsp. champagne
• apple cider vinegar
• 2 tbsp. lemon juice
• 1/4 cup olive oil
• 1 dash sugar
• Salt and freshly ground pepper

1. Heat a pot of salted water until boiling.
2. Add all vegetables and cook for 3 minutes or until al dente.
3. Drain and refresh with cold water.
4. Toss with olive oil.
5. Season salmon with salt and pepper.
6. Grill flesh side down for 2 minutes.
7. Turn over and grill skin side down for another 3 minutes.
8. Heat tomato puree in pot until simmering.
9. Add champagne vinegar, lemon juice, olive oil and sugar.
10. Simmer one minute to blend flavors.
11. Season with salt and pepper.
12. Arrange vegetables on plate.
13. Place fish on top.
14. Pour vinaigrette over.

carrots, green beans, fresh peas, sugar, extravirgin olive oil, salmon fillets, salt, tomatoes, champagne, apple cider vinegar, lemon juice, olive oil, sugar, salt

Taken from www.foodgeeks.com/recipes/4138 (may not work)