| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped seeded peeled tomato |
| 2 |
T |
Chopped fresh basil |
| 2 |
t |
White wine vinegar |
| 2 |
t |
Olive oil |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1/8 |
t |
Hot pepper sauce |
| 6 |
|
Salmon steaks, 6-ounce |
|
|
Vegetable cooking spray |
|
|
Walla Walla Relish |
|
|
optional |
INSTRUCTIONS
Place first 7 ingredients in a food processor, and process until
smooth. Pour into a shallow dish; add salmon, turning to coat. Cover
and marinate in refrigerator for 30 minutes, turning occasionally.
Remove salmon from marinade, reserving marinade. Prepare grill. Place
salmon on grill rack coated with cooking spray, and grill 8 minutes on
each side or until fish flakes easily when tested with a fork, basting
occasionally with reserved marinade. Yield: 6 servings (serving size:
1 steak). Per serving: 215 Calories; 7g Fat (32% calories from fat);
34g Protein; 1g Carbohydrate; 88mg Cholesterol; 205mg Sodium Serving
Ideas : Serve with Walla Walla Relish, if desired. Recipe by: Cooking
Light, Jul/Aug 1995, page 54 Posted to MC-Recipe Digest V1 #412 by
igor@digex.net on Jan 28, 1997.
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