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
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 over 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.