| 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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