Grilled salmon with nectarine-red onion relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Nectarines; Coarsely Chopped |
| 1 | Cu Red Bell Pepper; Coarsely Chopped | |
| 1 | Cu Red Onion; Coarsely Chopped | |
| ¼ | cup | Fresh Basil; Thinly Sliced |
| ¼ | cup | White Wine Vinegar |
| ½ | teaspoon | Grated Orange Rind |
| ¼ | cup | Fresh Orange Juice |
| 2 | tablespoons | Fresh Lime Juice |
| 2 | tablespoons | Minced Jalapeno Pepper |
| 2 | teaspoons | Sugar |
| 2 | Garlic Cloves; Minced | |
| ¼ | teaspoon | Salt; Divided |
| ½ | teaspoon | Freshly Ground Pepper |
| 4 | Salmon Fillets | |
| Vegetable Cooking Spray | ||
Directions
Combine first 11 ingredients and ⅛ teaspoon salt in a medium bowl, and stir well. Let nectarine mixture stand 2 hours. Sprinkle pepper and ⅛ 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@...> on Aug 16, 1999, converted by MM_Buster v2.0l.