Salmon off the Grill with a side of Salsa Picante

Whip up your favorite Salsa Picante. Or if you’re just too busy, break out the Pace.

4 salmon steaks (5 to 6 ounces each) or 6 salmon fillets (5 to 6 ounces each)
Juice of 2 limes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 cup Salsa Picante

Place the salmon in a shallow glass dish and sprinkle both sides with the lime juice. Add salt and pepper. Cover and marinate at room temperature for 30 minutes or less. If not grilling in 30 minutes, refrigerate for up to 2 hours.

Fire up the grill. Bring the coals to the hottest point. Brush olive oil over the salmon and grill turning once, about 4 to 6 minutes per side, depending on thickness and how close your grill grate is to your coals. Check for good browning, and that the meat is opaque but still juicy in the middle. I like to place a dollop of the Salsa Picante onto the center when serving and ladle a portion along the side.

Attributed to: Racquel Osborne

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