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.
Home | Contact Us |
About STS | FAQ | Recipes | About Mission
Salmon | Steelhead | Sturgeon | Trout | Seasonal |
Corporate | Fly Fishing | Fly Patterns
Rates | Links & Articles | Adventure Packages | Photos
Weekly Report | Seasonal Report | Fishing Gear Reviews
If you encounter a problem or broken link, please contact the Webmaster.
