| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Nectarines, Coarsely Chopped |
| 1 |
|
Cu Red Bell Pepper, Coarsely |
|
|
Chopped |
| 1 |
|
Cu Red Onion, Coarsely |
|
|
Chopped |
| 1/4 |
c |
Fresh Basil, Thinly Sliced |
| 1/4 |
c |
White Wine Vinegar |
| 1/2 |
t |
Grated Orange Rind |
| 1/4 |
c |
Fresh Orange Juice |
| 2 |
T |
Fresh Lime Juice |
| 2 |
T |
Minced Jalapeno Pepper |
| 2 |
t |
Sugar |
| 2 |
|
Garlic Cloves, Minced |
| 1/4 |
t |
Salt, Divided |
| 1/2 |
t |
Freshly Ground Pepper |
| 4 |
|
Salmon Fillets |
|
|
Vegetable Cooking Spray |
INSTRUCTIONS
Combine first 11 ingredients and 1/8 teaspoon salt in a medium bowl,
and stir well. Let nectarine mixture stand 2 hours. Sprinkle pepper
and 1/8 teaspoon salt over salmon fillets. Prepare grill. Place
fillets on grill rack coated with cooking spray, and grill 5 minutes
on each side or until fish flakes easily when tested with fork. Serve
immediately with nectarine-red onion relish. Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Aug 16, 1999, converted by MM_Buster v2.0l.
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