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May 24, 2009 at 08:10AM vs May 25, 2009 at 10:45AM
BBQ Salmon with Peach/Nectarine and Berry Salsa
4 - 6 salmon steaks
# Marinade:
-
- 2 tbsps (30 ml) olive oil.
- 2 tbsps (30 ml) balsamic vinegar.
- 1 - 2 garlic cloves, crushed.
# Salsa
- 2 peaches (peeled) or nectarines, sliced thin.
- 1/2 cup (125 ml) finely diced (unpeeled) English cucumber.
- 1/2 cup (125 ml) thinly sliced red onion.
- 1 tsp (5 ml) finely chopped jalapeno pepper.
- 1 tbsp (15 ml) chopped fresh cilantro.
- 1 tbsp (15 ml) chopped fresh mint.
- 2 tsp (10 ml) raspberry vinegar.
- 1 tsp (5 ml) sugar.
- Salt and freshly ground black pepper to taste.
- 1 cup (250 ml) raspberries.
Marinade: Whisk together all marinade ingredients. Place steaks in marinade and turn to coat evenly; let stand for 5 minutes.
Salsa:
- 2 peaches (peeled) or nectarines, sliced thin.
- 1/2 cup (125 ml) finely diced (unpeeled) English cucumber.
- 1/2 cup (125 ml) thinly sliced red onion.
- 1 tsp (5 ml) finely chopped jalapeno pepper.
- 1 tbsp (15 ml) chopped fresh cilantro.
- 1 tbsp (15 ml) chopped fresh mint.
- 2 tsp (10 ml) raspberry vinegar.
- 1 tsp (5 ml) sugar.
- Salt and freshly ground black pepper to taste.
- 1 cup (250 ml) raspberries.
Marinade: Whisk together all marinade ingredients. Place steaks in marinade and turn to coat evenly; let stand for 5 minutes.
Salsa: Combine all salsa ingredients except raspberries. Gently stir in raspberries; set aside.
Grease the grill and barbecue (or grill in oven) steaks over medium-high heat and cook for 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily, basting frequently with marinade.
.
Transfer steaks to platter. Top with salsa and serve.