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Grilled Salmon with Vinaigrette and AsparagusInstilled with the smoky essence of the grill, this salmon and asparagus combo will melt in your mouth. The vinaigrette adds a tart, sweet touch for piquant perfection.
Grilled Salmon with Vinaigrette and Asparagus

Instilled with the smoky essence of the grill, this salmon and asparagus combo will melt in your mouth. The vinaigrette adds a tart, sweet touch for piquant perfection.

Serves4

Ingredients:

  • 4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
  • 1/2 cup canola oil
  • McCormick's Season All
  • 1 lb. fresh asparagus spears, medium size
  • Sun-dried tomato basil vinaigrette (recipe below)
  • 4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend)

Preparation:

Grilled Salmon

  1. Lightly brush both sides of fillets with oil and season with McCormick's Season All.
  2. Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.
  3. Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Grilled Asparagus

  1. Measuring from the tip, cut stems off about 5" down. Discard stems.
  2. Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.
  3. Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

Sun-Dried Tomato Basil Vinaigrette (Yield: 8 ounces)

Ingredients:

  • 6 ounces canola oil
  • 2 ounces red wine vinegar
  • 2 ounces sun-dried tomatoes in oil, finely chopped
  • cup chopped fresh basil
  • 2 tbsp. red onion, diced
  • 1 tsp. fresh garlic, minced
  • Salt and pepper to taste

Preparation:

  1. In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.
  2. Using a wire whip, mix ingredients until incorporated.
  3. Whip in salt and pepper to taste and warm slightly.

Chef's Tip:

When serving, place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.

Beverage Suggestions

Chardonnay, Kendall Jackson Vintner's Reserve