2 lbs fresh salmon, rinsed and patted dry

MARINADE FOR SALMON

1/3 cup vegetable oil
1/3 cup apple cider vinegar
1/3 cup water
1 packet dry Wishbone Italian dressing mix
2 tsp minced garlic
1/2 tsp white pepper
1/4 cup lemon juice
1/4 cup orange juice
1 Tb chopped fresh dill
1 tsp sea salt
1 tsp dried oregano

Mix all ingredients in a jar or container with a tight-fitting lid. Shake well.

Place salmon in a zip-lock bag. Pour marinade over all and marinate in refrigerator 2 hours. Prep asparagus and tomatoes.

GRILLED ASPARAGUS AND TOMATOES
1 lb. fresh asparagus, ends trimmed
2 Roma tomatoes, sliced lengthwise into eighths
2 tsp chopped garlic
1 tsp dried oregano
1 tsp sea salt
1/4 cup olive oil
2 Tb (or to taste) crumbled goat cheese (feta, blue or gorgonzola would work as well)

Mix all ingredients, except for cheese, in a baking dish or bowl. Mix well to incorporate ingredients. Set aside. Prepare grill by heating and brushing grates with olive oil (optional, but what was done this evening).

Place salmon on hot grill grates (for grill marks, 3 minutes at a 45 degree angle and 3 minutes adjusted at and opposite 45 degree angle), skin-side up, for 6 minutes. Flip salmon carefully so it is skin-side down. Cook on low for approximately 8 minutes, depending on thickness of salmon. Remove from grill to rest.

Add vegetables to a porous vegetable pan. Cook on medium heat or until tender, yet slightly crisped. Remove from grill to rest.

Top with goat cheese (crumbled blue cheese or gorgonzola may be substituted as well)

FETTUCINE
1 9 oz package Bertoni Fettucine
1/3 stick butter
1 tsp minced garlic
1/2 tsp sea salt
2 tsp dried or fresh parsley (to garnish)

Cook pasta according to package directions. Drain and add back to pan with garlic, butter and salt. Top with parsley.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet