Grilled Asparagus, Tomato and Salmon Toss With Caramelized Vineg

1. 1

   In a glass saucepan, heat sugar over low heat until it caramelizes slightly.

2. 2

   Pour in vinegar.

3. 3

   Stir thoroughly, and heat on low until sugar dissolves.

4. 4

   Remove and set aside.

5. 5

   Chop the asparagus into inch-long pieces.

6. 6

   Set aside.

7. 7

   Chop the tomato into quarters.

8. 8

   Use a sharp knife and remove the seeds and flesh from the tomatoes.

9. 9

   Set both aside.

10. 10

    Drain the salmon, reserving the oil.

11. 11

    Brush the oil onto the tomato skins and asparagus.

12. 12

    Brush the vinegar over them.

13. 13

    Grill with the salmon for 3-4 minutes each side.

14. 14

    Toss in a bowl with leftover tomato flesh to combine.

15. 15

    Serve warm immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.