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If you're using frozen salmon steaks, place in an airtight bag and thaw in the refrigerator for 2-3 days.
If time is tight, you can unpackage the salmon and place into a colander. Submerge in COLD water and gently separate the steaks as they thaw.
NEVER thaw fish, seafood, or meats on the counter.
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| Salmon with Tomato Relish |
Ingredients
(4 servings - 25g protein - 6g carbohydrate per serving)
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| 4 |
mini salmon steaks (1-inch thick) |
| 1/3 cup |
butter or margerine |
| 1 tbsp |
Worcestershire sauce |
| 1/4 tsp |
paprika |
| 1/4 tsp |
pepper |
| 2 tbsp |
onion (finely minced) |
| 2 large |
tomatoes (finely chopped) |
| 1/2 cup |
cucumber (peeled, finely chopped) |
| 1 tbsp |
fresh cilantro (chopped) |
| 1 tbsp |
lemon juice |
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- Pat salmon steaks dry with paper towels.
- Arrange in shallow baking dish.
- In skillet, melt butter.
- Stir in Worcestershire sauce, paprika, and pepper.
- Pour over salmon steaks.
- Refrigerate for 20-30 minutes.
- Preheat gas or charcoal grill.
- Place salmon steaks on grill 4 inches from heat.
- Grill for 7-10 minutes or until done.
- In mixing bowl, combine tomatoes, cucumber, cilantro, and lemon juice.
- Remove steaks to serving plates or platter.
- Pour relish over steaks.
- Serve while hot.
- Garnish with fresh, chopped jalepeno peppers, if desired.
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