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)
Instructions:
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
