Wednesday, September 4, 2013



Recipe & Photo Submitted by: Rick Beach

Enough for 2 pieces of freshly Grilled Salmon  (Salt & Pepper to taste) Great on grilled Swordfish too.

4    Tbsp Olive Oil
2    Stalks Celery thinly sliced and then chopped
2    Fresh cloves Garlic (Peeled, crushed and minced)
4    Tblsp Sun Dried Tomatoes in Olive Oil (drained) or 2 Ripe Roma Tomatoes (Diced 1/4 inch chunks) 
3    Tbsp Chopped fresh Cilantro leaves
1/2 Tsp Worcestershire Sauce
1    Tbsp Ketchup
1/2 Tsp Salt (Or to taste-Slightly on the salty side)
Pinch Ground Black Pepper
1   Tbsp Grated Parmesan Cheese
4   Tbsp coarsely chopped Fresh Basil Leaves

Using a Non Stick frying/saute pan heat oil on medium high
Add and quickly saute the Celery and Garlic (stir constantly to avoid burning-Don't let Garlic turn dark)
Add all the remaining ingredients except the Grated Parmesan Cheese & Chopped Basil leaves
Hold the Parmesan Cheese & Chopped Basil leaves until the end.

Continue cooking the tomato ingredients on medium high heat, constantly stirring and folding over until liquid is gone.  Blackened in places is perfect....but don't over do it.  Cook all the liquid out of the mixture until it is thick enough to pile and not flatten out or leach liquid.

Just prior to serving on freshly grilled salmon, add the Grated Parmesan Cheese & Chopped Fresh Basil.  Keep over heat and stir into the mixture for about 1 minute to wilt the chopped Basil.  Immediately pile a generous portion on each serving of freshly grilled Salmon.  Top with a fresh sprig of Basil

Serves 2 

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