• Pier 33 Gourmet Salmon Portions
• Pier 33 Gourmet Mussels
• Pier 33 Gourmet Langostino Lobster Tails

• Atlantic Salmon
• Rope Cultured Mussels
• Langostino Lobster
• Scallops

Delicious - Nutritious - Convenient

Recipes

Grilled Salmon with Vinaigrette & Asparagus

Makes 4 Servings


4 eight- to ten-ounce pieces of fresh Skinless Boneless Camanchaca^® salmon fillets.
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend)

Lightly brush both sides of the salmon fillets with oil and season with McCormick's Season All. Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked. Turn salmon over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

When grilling the asparagus, measuring from the tip, cut stems off about 5" down. Discard stems. Toss asparagus in 3 tablespoons oil; add salt and pepper to taste. Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

Sun-dried Tomato Basil Vinaigrette (Yield: 8 ounces)

6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
½ cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste

In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic. Using a wire whip, mix ingredients until incorporated. Whip in salt and pepper to taste and warm slightly.

When plating, place a heaping portion of rice on the center on a large dinner plate. Place the salmon leaning on half of the rice. Place asparagus next to the salmon and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.

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