Pacific Ocean Salmon with Fresh Vegetables and Balsamic Marinade

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

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. crushed red pepper

Vegetables:
3/4 lbs. (about 4 cups) 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

Rinse salmon fillets and set them aside.

Balsamic Marinade
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
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.

Servings: 4
Source: California Salmon Council