Grilled salmon steaks served
with a gingered peach and tomato salsa.
Salmon
with Ginger Salsa
2 peaches or mangoes, peeled,
pitted and diced
1 large tomato, diced and drained
4 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons minced fresh gingerroot
1 tablespoon balsamic vinegar
1 lemon, juiced
4 (6-ounce) salmon steaks
- Preheat grill.
- Combine peaches, tomato,
onions, cilantro, ginger and balsamic vinegar in a small bowl
and set aside.
- Spray grill with vegetable
cooking spray. Sprinkle lemon juice over salmon and place on
grill.
- Grill 5 to 6 minutes on
each side, or until done. Remove salmon and top with salsa.
Makes 4 servings.
