* Exported from MasterCook *

Barbecued Salmon/wStrawberry/Mint/Cuke Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Salsa Wrv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN VGHC42A

SALSA

1 English cucumber w/peel -- chop fine
1 Green onion -- slice thin
1 tablespoon Fresh mint leaves -- thin
3 To 4 tb seasoned rice -- vinegar
2 cups Fresh strawberries; hull -- dice fine

SALMON

1/2 cup Unsalted butter
1 Clove garlic -- chop fine
1 tablespoon Honey
2 tablespoons Soy sauce
1 tablespoon Fresh lemon juice
6 Salmon fillets; skin -- 6oz ea

Mix cucumber, onion, mint, vinegar and strawberries in
medium bowl. Cover with plastic wrap and refrigerate 1 hour.
SALMON- Melt butter with garlic in small saucepan over low
heat. Stir in honey, soy sauce and lemon juice. Cook 2 minutes.
Set aside. cool When ready to grill brush sauce on both sides
of salmon fillets and place in well-oiled fish-grilling rack.
Grilling rack simplifies cooking and turning of fish.
Place rack over coals about 4" from fire. Grill salmon 4 to 5 minutes on each side,
turning once and brushing with sauce again after turning.
Fish should take about 10 minutes total cooking time for each inch of thickness.
Measure thickest part of fish fillets to determine cooking time.
Baste fish again with sauce as it finishes cooking.
Fish is done when it is just barely firm and resistant to touch.

To serve, open rack and remove fish fillets with spatula.
Transfer to platter. Serve Salsa on top of salmon. 365 cal; 24 gr fat; 59% fat.

HEIDI HAUGHY CUSICK

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