sportsman fishing adventures limited



 




Grilled Salmon With Two­Tomato Ginger Relish

4 (6-oz.) salmon steaks
3 tablespoons olive oil, divided
1/2 teaspoon ground black pepper, divided
3 large plum tomatoes, seeded and diced
2 yellow tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh gingerroot
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce

Preheat grill. Place salmon in a glass dish. Brush with 1 tablespoon olive oil on both sides. Season with half the pepper; set aside. In a medium bowl, combine plum and yellow tomatoes with basil, red wine vinegar, ginger, lime juice, soy sauce and remaining 2 tablespoons olive oil and ½ teaspoon pepper. (Note: relish can be made 1 hour ahead) Place salmon on lightly oiled grill 4 to 5 inches from coals. Grill, brushing with oil and turning once, just until fish flakes when tested with a fork. Estimate approximately 10 minutes of cooking time per inch of thickness. To serve, divide tomato relish on plates and top with grilled fish.
Serving Size: 4.



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