It seems I have seafood on the mind this week and tonight is no different. A family favorite in our house is salmon - especially grilled with lemon pepper, garlic and a host of other spices topped with a mixture of lemon butter I make myself without a recipe by just throwing a little of this and a little of that together with a stick of softened butter, rolling it into a log and chilling it before slicing into coins to serve, melting slowly over the hot salmon.

However, on hot summer nights a cold salad sounds heavenly and if you have a few basic ingredients on hand you can whip up a delicious salmon salad with tomatoes, capers and a dill vinaigrette. If you visit the Nakano website (the link is below on the Salmon Salad title) you can not only find a coupon to help you Save $1 on Nakano Rice Vinegar but can find out ways to use the seasoned light tasting vinegar on everything from salad greens and pasta to chicken and even baked potatoes as a healthy alternative to sour cream or butter. The seasoned version is the one with the red cap, which is different than the original green cap version. It's all natural, calorie and gluten free and has 50% less sodium than you might find in other brands. It's made from real rice and Mizkan.com also has a place for you to sign up for a newsletter with cooking themes and recipes as well as great tips.

Salmon Salad

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

Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; 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 saute 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 plate. 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. Salmon may be served hot, room temperature or cold. Serves 4