Recipes

Grilled Salmon and Vegetables with Jalapeno, Caper Vinaigrette

3 ounces of grilled salmon

½ cup mixed grilled vegetables (onions, mushrooms, asparagus)

½ medium sweet potato

Jalapeño, capers, white rice vinegar

1 teaspoon olive oil

Preheat the oven to 400˚F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato on a baking sheet covered with aluminum foil. Bake until tender, 40 to 45 minutes. Preheat an outdoor grill or an indoor grill pan to medium-high heat. Cut vegetables into 1” pieces and place in a grilling basket or on skewers. Grill the vegetables for 10 to 15 minutes. Grill salmon for 4 to 6 minutes per ½” thickness. While the fish and vegetables are grilling, in a small bowl combine ½ of a thinly sliced jalapeno, 1 tablespoon rice wine vinegar, 1 -2 teaspoons capers and 1 teaspoon olive oil. Pour vinaigrette over grilled salmon and serve alongside grilled vegetables and sweet potato.