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Grilled Salmon w/Two-Tomato Ginger Relish

Source of Recipe

National Fisheries Institute


List of Ingredients

4 (6-oz) salmon, tuna, halibut or swordfish steaks
3 Tbsp olive oil, divided
1/2 tsp pepper, divided
3 large plum tomatoes, peeled, seeded, and diced (about 1 1/4 cups)
2 yellow tomatoes, peeled, seeded and diced
2 Tbsp fresh basil, chopped
1 Tbsp red wine vinegar
2 tsp ginger, finely chopped
2 tsp lime or lemon juice
1 tsp soy sauce



Recipe

Place salmon steaks in a glass dish. Pour 1 Tbsp olive oil in a small bowl. brush salmon with olive oil and sprinkle with 1/4 tsp pepper.

Combine plum and yellow tomaotes with 2 Tbsp olive oil, 1/4 tsp pepper and remaining ingredients in a bowl. (Tomato Ginger Relish can be made 1 hour ahead)

Place salmon on an oiled grill 4-5 inches form hot coals. Grill, brushing with oil and turning once, just until fish begins to flake when tested with a fork, allowing approximately 10 minutes cooking time per inch thinckness of the fish.

To serve, divide tomato relish on plates and place hot fish on top. Or, serve relish on the side.

Servings: 4

Nutritional analysis per serving:
Calories: 371
Grams of fat: 23.5
mg. Cholesterol: 102
mg. Sodium: 174