| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish – salm, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh salmon fillets |
|
|
boneless |
| 4 |
|
Ripe tomatoes, chopped |
| 1/2 |
c |
Sweet onions, chopped finely |
| 1 |
c |
Fresh basil leaves, chopped |
| 1/2 |
c |
Fresh mint leaves, chopped |
| 1 |
T |
Lemon juice |
|
|
Fresh ground pepper and |
|
|
salt to taste |
| 6 |
c |
Cooked rigatoni pasta |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Red wine |
| 1/4 |
c |
Olive oil |
| 1 |
T |
Worcestershire sauce |
| 1 |
t |
Dried oregano |
| 1 |
t |
Dried basil |
| 6 |
|
Garlic cloves, minced |
| 1 |
T |
Juice of 1/2 lemon |
INSTRUCTIONS
Combine the marinade ingredients in a flat dish or a zip lock bag, mix
and add the salmon fillet. Marinate for 1 to 3 hours, turning
periodically. Cook the pasta and chop the tomatoes, onions and herbs.
Preheat your George Foreman Jumbo grill (or prepare your favorite
grill). In the GFJ Grill, cook the salmon for about 6 minutes. It
should flake easily. Combine the Relish and Pasta ingredients in a
large glass bowl; then add the salmon and toss lightly, but enough to
distribute the salmon. (Or you can serve the salmon separated and let
your guests decide whether they want to mix the pasta and salmon on
their plates.) In your outdoor grill, cook salmon about 5-6 minutes
per side, depending on thickness. Recipe by: Adapted by Art Guyer
Posted to KitMailbox Digest by Aleeda Crawley <ARC63@ix.netcom.com>
on Jun 02, 1998
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