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Prep 25min
Total25min
Servings4
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Ingredients
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
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Steps
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.
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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.
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