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Salmon Rosemary with Tomato Salsa
| 4 | salmon steaks, cut about 1'' (2.5 cm) thick | 4 |
| 2 Tbsp | lime juice | 25 ml |
| 1 Tbsp | olive oil | 15 ml |
| 1 tsp | fresh rosemary | 5 ml |
| OR | ||
| 1/2 tsp | dried Salt and freshly ground pepper to taste | 2 ml |
Salmon Rosemary
If frozen, thaw salmon steaks. Place in a large flat dish. combine remaining ingredients; pour over salmon; turn salmon. Refrigerate, covered, 30 min. or up to 4 hours. Broil or barbeque at medium- high heat on oiled grill about 4-6 min. on each side, turning once. Serve immediately with1 Tbsp. Tomato Salsa per person. Serves 4.
| TOMATO SALSA | ||
| 1/2 cup | diced tomatoes | 125 ml |
| 1/4 cup | chopped fresh basil or parsley | 50 ml |
| 2 Tbsp | finely chopped green onions | 25 ml |
| 1 Tbsp | red wine vinegar | 15 ml |
| 1 Tbsp | olive oil | 15 ml |
| 1/2 tsp | grated lime zest | 2 ml |
| 1/2 tsp | salt and freshly ground pepper to taste | 2 ml |
Combine all ingredients in small bowl 30 minutes before serving.
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