| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish – salm, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh salmon fillets; boneless |
| 4 |
lg |
Ripe tomatoes; chopped |
| 1/2 |
c |
Sweet onions; chopped finely |
| 1 |
c |
Fresh basil leaves; chopped |
| 1/2 |
c |
Fresh mint leaves; chopped |
| 1 |
tb |
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 |
tb |
Worcestershire sauce |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 6 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Juice of 1/2 lemon |
INSTRUCTIONS
RELISH AND PASTA
MARINADE
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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