California-style Salmonfish and seafood, grilling recipes, salmon 4 8 oz. salmon steaks; (8 to 10) 1 cup ripe olives; chopped 1/2 cup chopped tomatoes 1/4 cup chopped onion 1 tablespoon vegetable oil 1 tablespoon fresh cilantro; minced 1 teaspoon garlic; minced (or more) Grill salmon being careful to not overcook. If using a meat thermometer, take fish off at 150F in the deepest part of the meat. Meanwhile, in a medium bowl, combine olives, tomato, onion cilantro, oil and garlic. Mix well. Garnish with cilantro if desired. A National Fisheries Institute calendar recipe |
