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Grilled Lemon Salmon

Fruit/Citrus Entrées Seafood Fish
  • 8 oz Skin-on salmon fillet
  • 4 oz Ken's Lemon Vinaigrette
  • 1 tbsp Chopped herbs (chives, basil, parsley, thyme)
  • 6 each Grilled asparagus spears
  • 1 fl oz Extra virgin olive oil
  • Salt & pepper to taste
  • 4 oz Garlic mashed potatoes
  • 1 each Lemon wedge
  • 1.  Marinate salmon in extra virgin olive oil and 2 oz. Ken’s Lemon Vinaigrette for 30 minutes.
  • 2.  Grill salmon to medium.
  • 3.  Plate with garlic mashed potatoes and asparagus.
  • 4.  Mix 1 tablespoon fresh herbs with 2 oz. Ken’s Lemon Vinaigrette.
  • 5.  Spoon lemon vinaigrette herb mix over fish.
  • 6.  Garnish with a lemon wedge and serve.

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