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Barbecued Salmon Steaks With Peach And Berry Salsa

bbq, salmon

4 salmon steaks; about 6 ounces each
salt and pepper
----MARINADE----
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 large cloves garlic; crushed
----SALSA----
2 peaches (peeled) or nectarines; thinly sliced
1/2 cup finely diced English cucumber
1/2 cup thinly sliced red onion
1 teaspoon finely chopped jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
2 teaspoons raspberry vinegar
1 teaspoon sugar
salt and pepper
1 cup raspberries

Marinade: In shallow glass baking dish large enough to hold salmon steaks in single layer, whisk together oil, balsamic vinegar and garlic. Add steaks to marinade and turn to coat evenly; let stand for 5 minutes, turning several times. Meanwhile, prepare salsa: In bowl, combine peaches, cucumber, onion, jalapeno pepper, cilantro, mint, raspberry vinegar, sugar and salt and pepper to taste. Gently stir in raspberries; set aside. Place steaks on greased barbecue grill over medium-high heat and cook for about 10 minutes per inch of thickness or until fish flakes easily when tested with a fork, turning once and basting frequently with marinade. Transfer steaks to serving platter and sprinkle lightly with salt and pepper. Top with some of the salsa. Pass remaining salsa separately. With the salmon, serve boiled nugget potatoes and a green salad. Since the grill's already sizzling, you might like to cook a few slabs of red pepper and one or two leeks to slice and add to the salad.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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