Recipe - Grilled Salmon Wrigatoni And Herbed Tomato Relish (George)

2 pound Fresh salmon fillets;
boneless

RELISH AND PASTA
4 lg Ripe tomatoes; chopped
One half cup Sweet onions; chopped finely
1 cup Fresh basil leaves; chopped
One half cup Fresh mint leaves; chopped
1 tablespoon Lemon juice
Fresh ground pepper and
salt; to taste
6 cup Cooked rigatoni pasta

MARINADE
One half cup Soy sauce
One half cup Red wine
One fourth cup Olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Dried oregano
1 teaspoon Dried basil
6 lg Garlic cloves; minced
1 tablespoon Juice of One half lemon

Combine the marinade ingredients in a flat dish or a zip lock bag, mix and
add the salmon fillet. Marinate for 1 to 3 hours, turning periodically.

Cook the pasta and chop the tomatoes, onions and herbs.

Preheat your George Foreman Jumbo grill (or prepare your favorite grill).

In the GFJ Grill, cook the salmon for about 6 minutes. It should flake
easily.

Combine the Relish and Pasta ingredients in a large glass bowl; then add
the salmon and toss lightly, but enough to distribute the salmon. (Or you
can serve the salmon separated and let your guests decide whether they want
to mix the pasta and salmon on their plates.) In your outdoor grill, cook
salmon about 56 minutes per side, depending on thickness.

Recipe by: Adapted by Art Guyer

Posted to KitMailbox Digest by Aleeda Crawley ARC63@ix.netcom.com on Jun
02, 1998