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Semi-Homemade Grilling 2
by Sandra Lee
Prep: 15 minutes
Grill: 6 minutes
Makes: 4 servings



    • 4½ teaspoons packed brown sugar, C&H
    • 1 tablespoon paprika, McCormick
    • 1 tablespoon Montreal chicken seasoning, McCormick Grill Mates
    • 1 tablespoon Italian seasoning, McCormick
    • 4  6-ounce salmon steaks

    For Sun-Dried And Fresh Tomato Salsa:
    • 1 cup red cherry tomatoes, cut in half
    • 1 cup yellow pear tomatoes, cut in half
    • 2 tablespoons drained and chopped oil-packed sun-dried tomatoes, Sonoma
    • 2 tablespoons balsamic vinaigrette, Newman's Own
    • 1 tablespoon chopped fresh parsley
    • Salt
    • Ground black pepper, McCormick
    • Nonstick vegetable cooking spray, Pam


1. Set up grill for direct: cooking over medium-high heat. Oil grate when ready to cook. In a small bowl, combine brown sugar, paprika, chicken seasoning, and Italian seasoning. Rub into all sides of Fish steaks. Set aside.

2. For Sun-Dried and Fresh Tomato Salsa, in a large bowl, combine cherry tomatoes, pear tomatoes, sun-dried tomatoes, vinaigrette, and parsley. Season to taste with salt and pepper. Set aside.

3. Spray fish lightly with cooking spray. Place fish on hot, oiled grill. Cook for 3 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve hot with Sun-Dried and Fresh Tomato Salsa.

Indoor Method:
Prepare fish and Sun-Dried and Fresh Tomato Salsa as directed. Preheat broiler. Place fish on a foil-lined, baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 3 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve as directed.


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