This fantastic fish dish features tender salmon, colorful salsa and juicy grapes. It’s sure to be a winner with family and friends.
—DIANE HALFERTY CORPUS CHRISTI, TX
PREP: 20 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1/4 cup white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets (4 ounces each)
SALSA
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar
1. In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
2. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
4. Grill, covered, over medium heat for 10-12 minutes or until fish flakes with a fork, basting occasionally with reserved wine mixture. Serve with the salsa.