Salmon Salad w/ Tomatoes, Capers & Dill Vinaigrette

2/3 cup NAKANO Seasoned Rice Vinegar-Roasted Garlic or Original
2 cloves garlic, crushed
1 teaspoon salt
1-1/2 teaspoons dried dill weed, divided
4 salmon fillets, about 5 ounces each
3 tablespoons extra virgin olive oil
16 asparagus spears
2 medium tomatoes, diced
1 tablespoon capers
Hearts of Romaine lettuce
Salmon Salad w/ Tomatoes, Capers & Dill Vinaigrette cont.

Combine Nakano Seasoned Rice Vinegar, garlic, salt and 1 teaspoon dill weed;
stir well. Place salmon fillets in a shallow non-metallic container. Add 4
tablespoons dill vinaigrette; marinate 30 to 60 minutes.

Drain salmon and discard marinade. Grill or saut? salmon, starting with the
skin side down, until cooked as desired.* Cover and set aside.

Add olive oil to remaining vinaigrette.

Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons
vinaigrette over asparagus.

Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2
teaspoon dill weed.

To serve, arrange lettuce leaves and 4 asparagus spears on each serving
Remove skin from salmon and place one fillet on each plate. Spoon a generous
ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with
remaining dill vinaigrette, as desired.

Serves 4

* Salmon may be served hot or at room temperature.