Summer and BBQ Recipes

Servings: 4

Ingredients:

• 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 (150 grams) salmon fillets
• Salt and freshly ground pepper

  Vinaigrette:

• 1 cup puréed yellow tomatoes, sieved
• 1 tbsp. champagne or apple cider vinegar
• 2 tbsp. lemon juice
• 1/4 cup olive oil
• 1 pinch 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. Drain and refresh with cold water.
3. Toss with olive oil.
4. Season salmon with salt and pepper.
5. Grill flesh side down for 2 minutes. Turn over and grill skin side down for another 3 minutes.
6. Heat tomato purée in pot until simmering.
7. Add champagne vinegar, lemon juice, olive oil and sugar.
8. Simmer one minute to blend flavors.
9. Season with salt and pepper.
10. Arrange vegetables on plate. Place fish on top. Pour vinaigrette over.

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