4 1⁄2 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
Ground black pepper, McCormick®
Nonstick vegetable cooking spray, Pam®
Set up grill for direct cooking over medium-high heat (see page 15). 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.
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.
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.
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.