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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I make each meal from scratch, which results in a lot of hit-or-miss attempts, but this grilled salmon is a surefire winner! confirms Nancy Shirvani of Terryville, Connecticut. It makes a perfect light summer supper. Ingredients:
1/2 cup raspberry vinegar |
1/4 cup reduced-sodium soy sauce |
2 tablespoons minced fresh cilantro |
2 tablespoons minced fresh gingerroot |
1 tablespoon olive oil |
1/2 teaspoon hot pepper sauce |
1/8 teaspoon pepper |
4 salmon fillets (6 ounces each) |
citrus salsa: |
3/4 cup pink grapefruit segments, cut into bite-size pieces |
1/2 cup orange segments, cut into bite-size pieces |
1 tablespoon raspberry vinegar |
1 tablespoon honey |
1 teaspoon minced fresh cilantro |
1 teaspoon minced fresh gingerroot |
1/8 teaspoon hot pepper sauce |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and refrigerate until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill. Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
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