GrilledSalmon

Don't Cover Steak, Discover It! ^®

Grilled Salmon with Tomato, Basil and Mint Salad

1 - 1 ¼ lb. salmon fillet	1 small head romaine lettuce
¼ c. Steak Sense™ Steak Sauce	5 TBS extra virgin olive oil
2 large ripe tomatoes (Beefsteak or similar)	2 TBS white wine vinegar
1c. fresh basil, chopped coarse	1 TBS fresh lemon juice
2 tsp. fresh mint leaves, chopped fine	salt and pepper to taste

Make the dressing by whisking together the extra virgin olive oil, white wine vinegar, and salt and pepper until well blended. Cut the tomatoes into ½" cubes. Combine the tomatoes, basil, and mint with the dressing, and mix well. Let stand for about 15 minutes. Remove skin from salmon. Place the salmon on a broiler pan covered with aluminum foil. Brush Steak Sense on first side of the fillet. Place under broiler and broil for 3 - 6 minutes depending on thickness. Turn. Brush again with Steak Sense on second side of the fillet. Cook to desired doneness. Remove from broiler and cool. Wash romaine well, drain and dry. Place several leaves for each serving on separate serving plates. Drain the tomato/basil/mint mixture with a slotted spoon and mound on the romaine. Divide the salmon into four servings and arrange on plates next to salad. Serve immediately. Add additional salt and pepper to taste.

Serves 4