Grilled salmon w/rigatoni and herbed tomato relish (george)

6 Servings

Ingredients

QuantityIngredient
2poundsFresh salmon fillets; boneless
4largesRipe tomatoes; chopped
½cupSweet onions; chopped finely
1cupFresh basil leaves; chopped
½cupFresh mint leaves; chopped
1tablespoonLemon juice
Fresh ground pepper and salt; to taste
6cupsCooked rigatoni pasta
½cupSoy sauce
½cupRed wine
¼cupOlive oil
1tablespoonWorcestershire sauce
1teaspoonDried oregano
1teaspoonDried basil
6largesGarlic cloves; minced
1tablespoonJuice of 1/2 lemon

Directions

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@...> on Jun 02, 1998