| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped seeded peeled tomato |
| 2 |
tb |
Chopped fresh basil |
| 2 |
ts |
White wine vinegar |
| 2 |
ts |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
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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