| 1/4 | cup butter or margarine, softened |
| 2 | tablespoons chopped fresh or 1/2 teaspoon dried basil leaves |
| 1 | teaspoon grated lemon peel |
| 8 | oz fresh asparagus spears |
| 1 | medium red or yellow bell pepper, cut into 1/4-inch-wide strips |
| 2 | teaspoons olive or vegetable oil |
| 1/2 | teaspoon red and black pepper blend |
| 1/2 | teaspoon lemon-pepper seasoning |
| 1/2 | teaspoon garlic salt |
| 1 | lb salmon fillet, 3/4 to 1 inch thick |
Serve with...
Silky Garlic Mashed Potatoes
Total Time:
40 min
| 1. | Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside. |
| 2. | In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm. |
| 3. | Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables. |
| No change. |
|
| The red and black pepper blend is a zippy combo of ground red pepper and black pepper. To make your own, use about 1/4 teaspoon of each pepper. |
|
| Contact grills are indoor-use grills that cook the food betwen two grids. Both top and bottom grids are heated so food is cooked from both sides in much less time than conventional grilling. |
Nutrition Information:
300 ( 180); 20g ( 8g, 1/2g); 105mg; 310mg; 4g ( 1g, 2g); 25g 50%; 60%; 4%; 6% 0 ; 1 ; 3 1/2 ; 2 0