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Santa Fe Salmon (Serves 4)1 Cup prepared salsa, well drained 1 Cup mayonnaise 1 Tbsp. fresh lime juice 2 Tbsp. fresh cilantro, chopped 4 sprigs fresh cilantro for garnish 4 six to eight ounce Copper River Salmon fillets, boneless and skinless Combine all ingredients to use as a baste, except cilantro garnish. Thoroughly coat both sides of the salmon fillets. Grill over medium-high heat, basting occasionally. This baste works equally well for sauteing, baking, or broiling. Next Recipe Archive Back to Copper River Salmon Main Page |
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