Grilled Salmon with Nectarine-Red Onion Relish
Recipe By :Cooking Light, August 1997
Serving Size : 4
2 1/2 cups coarsely chopped nectarines -- (about 3 medium)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 cup white wine vinegar
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
2 tablespoons minced jalapeno pepper -- seeded
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves -- minced
1/4 teaspoon salt -- divided
1/2 teaspoon freshly ground pepper
4 6-ounce salmon fillets
Vegetable Cooking spray
Combine first 11 ingredients and 1/8 teaspoon salt in a medium bowl, and stir well. Let nectarine mixture stand 2 hours.
Sprinkle pepper and 1/8 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 a fork. Serve immediately with nectarine-red onion relish.
Recipe By :Cooking Light, August 1997
Serving Size : 4
2 1/2 cups coarsely chopped nectarines -- (about 3 medium)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 cup white wine vinegar
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
2 tablespoons minced jalapeno pepper -- seeded
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves -- minced
1/4 teaspoon salt -- divided
1/2 teaspoon freshly ground pepper
4 6-ounce salmon fillets
Vegetable Cooking spray
Combine first 11 ingredients and 1/8 teaspoon salt in a medium bowl, and stir well. Let nectarine mixture stand 2 hours.
Sprinkle pepper and 1/8 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 a fork. Serve immediately with nectarine-red onion relish.