Grilled Salmon With Salsa
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A mexican take on grilled salmon with salsa, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 4 salmon steaks, cut 1-inch thick
- 1 medium cucumber, peeled, seeded and diced
- 1 large red bell pepper, diced
- 1 medium red onion, finely diced
- 2 large ripe tomatoes, seeded and diced
- 3 Tbsp. red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 tsp. hot pepper sauce
- 1 tsp. salt
- 1/4 c. plus 2 Tbsp. olive oil
Method
Grill salmon
4
to
6
inches
from
hot
coals, after brushing with 2 tablespoons olive oil.
Turn one time and cook 6 to 8 minutes on each side, or until fish flakes.
Serve with salsa sauce.
(If
steaks
are large, cut in half.) For sauce: Mix the vegetables
and
seasonings with 1/4 cup of olive oil. Place 1/3 of
the
mixture
in
blender
or food processor and blend 1 minute.
Stir
the blended mixture into the remaining chopped vegetables.
Serves 4.
Rate:
