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July 2004 Issue
The Backyard BBQ Guide
by J. Sinclair
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Salmon with Tomato-Ginger Relish

A simple tossed salad of fresh mixed greens, sliced red onions and wedges of ripe tomato will nicely compliment this meal.
  • 4 salmon steaks, 6 oz. each
  • 3 T. olive oil, divided
  • 1/2 tsp. pepper, divided
  • 3 large plum tomatoes, peeled, seeded, and diced
  • 2 yellow tomatoes, peeled, seeded and diced
  • 2 T. fresh basil, chopped
  • 1 T. red wine vinegar
  • 2 tsp. finely chopped fresh ginger
  • 2 tsp. lime juice
  • 1 tsp. soy sauce
Place the salmon steaks in a glass dish. Pour 1 tablespoon of olive oil in a small bowl. Brush the salmon with the olive oil and sprinkle it with 1/4 teaspoon pepper.

Combine the plum and yellow tomatoes with the remaining 2 tablespoons of olive oil, 1/4 teaspoon pepper and the remaining ingredients (basil through soy sauce) in a bowl.

Place the salmon on an oiled grill over a medium flame. Grill, brushing with oil and turning once, just until the fish begins to flake when tested with a fork, allowing approximately 10 minutes cooking time per inch thickness of the fish. To serve, divide the tomato relish on 4 plates and place the hot fish on top.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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