[www.keralites.net] New Red Lobster Secret Recipe

 

Red Lobster Grilled Salmon with Vinaigrette & Asparagus

 

A delicious Sea-food Recipe.. from RON.

Enjoy it..

 

Red Lobster Grilled Salmon with Vinaigrette & Asparagus

4 eight- to ten-ounce pieces of fresh salmon fillets, skinless

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) Grilled Salmon:

Lightly brush both sides of 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 fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Grilled Asparagus:

Measuring from the tip, cut stems off about 5 inches down. Discard stems.

Toss asparagus in 3 tbsp. oil;

add salt and pepper to taste.

Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

To Serve: Place a heaping portion of rice on the center on a large dinner plate.

Place fish leaning on half of the rice.

Place asparagus next to fish 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.

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

1/2 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.

Makes 4 Servings

Source: Red Lobster

 

Until Next Time... Be Well!  

Kind Regards,  

Ron  

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