Barbecued Salmon Steaks With Peach-Berry Salsa |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This peach-berry salsa goes wonderfully with grilled salmon Ingredients:
4 salmon steaks |
salt and pepper |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 large garlic, minced |
2 peaches (or nectarines, sliced thin) |
1/2 cup english cucumber, diced |
1/2 cup red onion, thinly sliced |
1 tablespoon cilantro |
1 tablespoon mint, chopped |
2 teaspoons raspberry vinegar |
1 teaspoon sugar |
salt and pepper |
1 cup raspberries |
1 teaspoon jalapeno pepper, seeded and chopped |
Directions:
1. Marinade: In a large bowl, whisk together oil, balsamic vinegar and garlic. Lay salmon steaks in single layer. Let stand for 5 minutes, turning several times.
2. Salsa: In a bowl, combine peaches, cucumber, onion, jalapeno pepper, cilantro, mint, raspberry vinegar, sugar, salt and pepper to taste. Gently stir in raspberries. Set aside.
3. Place steaks on greased barbecue grill over medium high heat and cook for about 10 minutes or until fish flakes easily.
4. Season with salt and pepper.
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