Cooking with Vince By VINCE PERNICANO
The following recipe is a great way to serve salmon you might have brought back from a recent trip to Alaska or with any landlocked salmon you have in your freezer.
This is the time of year when fresh fruit is plentiful and fruit can make an interesting fresh relish or salsa.
Here is Grilled Salmon and Fresh Relish. This also complements large fresh trout very well.
|Grilled Salmon and Fresh RelishWhat you
need:Two cups coarsely chopped nectarines
One cup chopped pineapple — juice drained
One cup chopped red bell pepper
One cup coarsely chopped red onion
Quarter cup white wine vinegar
Quarter cup thin sliced fresh sweet basil
Quarter cup fresh orange juice
Two tablespoons seeded and minced jalapeno peppers
Two teaspoons sugar
Two tablespoons fresh lime juice
Two garlic cloves — minced
1/8 teaspoon salt
Two pounds salmon filletsWhat you do:
Combine all the ingredients except for the salmon. Set aside for about two hours after mixing well.
Put the fish on a cooking spray-coated grill and lightly sprinkle with pepper and salt. Cook for about five minutes on each side. When the fish flakes it is done.
Serve immediately with the relish. You should get about a quarter cup for each serving of fish. This recipe is different than most salmon recipes. Never be afraid to try something new like this. You just might be the hit of the party.
Chef Vince Pernicano, of Lolo, Mont., writes the Cooking With Vince column for The Billings Gazette. Copies of his wild game and fish cookbook, Cooking With Vince, are available for $10.95 by calling: 1-866-523-5568, or over the Internet at: www.montanaoutdoor.com/store.php3. If you have a question, or want to share a recipe, he can be contacted by e-mail at: firstname.lastname@example.org