Ingredients
- 2 Tbsp margarine or butter, softened
- 2 Tbsp basil, fresh or basil, dried 1/2 tsp
- 1 tsp lemon peel, grated
- 8 oz asparagus, fresh spears
- 1 medium pepper, bell, any color cut into 1/4 inch strips
- 2 tsp oil, olive or vegetable oil
- 1/2 tsp pepper blend, black and red
- 1/2 tsp lemon-pepper seasoning
- 1/2 tsp garlic salt
- 1 whole fish, salmon fillet another medium-firm fish fillet, 3/4 to 1″ thick (1lb)
- 2 tsp oil, olive or vegetable oil
- 1/2 tsp pepper blend, black and red
- 1/2 tsp lemon-pepper seasoning
- 1/2 tsp garlic salt
- 1 whole fish, salmon fillet or other medium-firm fish fillet, 3/4 to 1″ thick (1lb)
- 2 tsp oil, oliveor vegetable oil
- 1/2 tsp pepper blend, black and red
- 1/2 tsp lemon-pepper seasoning
- 1/2 tsp garlic salt
- 1 whole fish, salmon fillet or other medium-firm fish fillet, 3/4 to 1″ thick (1lb)
Instructions
1. Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. In small bowl, mix butter, basil and lemon peel; set aside until serving time.2. Toss asparagus spears and bell pepper with 1 tsp of the oil and 1/4 tsp each of the pepper blend, lemon-pepper seasoning salt, and garlic salt. When grill is heated, place vegetables crosswise on the grill. Close grill; cook 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.3. Cut salmon into 4 serving pieces. Brush with remaining 1 teaspoon oil; sprinkle with remaining 1/4 tsp each of the seasonings. Place salmon, skin side down, on the grill. Close grill; cook 4 to 5 minutes or until fish flakes easily with a fork.4. Serve salmon and vegetables with butter mixture.Recipe courtesy of www.everydayhealth.com.