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Salmon Rosemary with Tomato Salsa

4 salmon steaks, cut about 1'' (2.5 cm) thick 4
2 Tbsp lime juice 25 ml
1 Tbsp olive oil 15 ml
1 tsp fresh rosemary 5 ml
OR
1/2 tsp dried Salt and freshly ground pepper to taste 2 ml

Salmon Rosemary

If frozen, thaw salmon steaks. Place in a large flat dish. combine remaining ingredients; pour over salmon; turn salmon. Refrigerate, covered, 30 min. or up to 4 hours. Broil or barbeque at medium- high heat on oiled grill about 4-6 min. on each side, turning once. Serve immediately with1 Tbsp. Tomato Salsa per person. Serves 4.

TOMATO SALSA
1/2 cup diced tomatoes 125 ml
1/4 cup chopped fresh basil or parsley 50 ml
2 Tbsp finely chopped green onions 25 ml
1 Tbsp red wine vinegar 15 ml
1 Tbsp olive oil 15 ml
1/2 tsp grated lime zest 2 ml
1/2 tsp salt and freshly ground pepper to taste 2 ml

Combine all ingredients in small bowl 30 minutes before serving.


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Mission's Fraser River Makes Top 10 Canadian Fishing Destinations

Media Release: Fish 'n Canada Top 10 Canadian Fishing Destinations - #4 Fraser River, BC