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Pacific Ocean Salmon with Fresh Vegetables

4	fresh California King Salmon fillets© (six-oz.)

Rinse salmon fillets and pat dry. Set the fillets aside.

Balsamic Marinade

1/3 cup	olive oil
3 tbsp	balsamic vinegar
3 tbsp	seasoned rice wine vinegar
1 tbsp	Dijon mustard
2	cloves of garlic, crushed
1/2 tsp	salt
1/4 tsp	coarsely ground pepper
1/4 tsp	rushed red pepper

In a small bowl whisk together oil, vinegar, mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to baste the salmon while grilling or broiling.

Vegetables

3/4 lbs	broccoli florets with 2-1/2 inch stems
1 cup	roma tomatoes, diced
1/3 cup	red onion, diced
2 tbsp	capers
2 tbsp	fresh basil leaves, chopped
2 tbsp	fresh dill, chopped
	balsamic vinegar

Steam broccoli about 5 minutes or until crisp-tender. Rinse with cold water. Place in a large bowl with tomatoes, onions, capers, basil, and dill. Pour remainder of marinade over the vegetables in a bowl and marinade. Grill or broil salmon and serve fish over room-temperature vegetables. Makes 4 servings.

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