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SIMPLE GRILLED SALMON
WITH NON-FAT CUCUMBER
RELISH SALSA
For salsa:
2 cups small diced cucumber
1 cup small diced red bell pepper
1/4 cup sweet pickle relish
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 T. fresh lime juice
1 t. ground cumin
2 T. red hot pepper sauce
(such as Tabasco)
2 T. dried parsley flakes
For salmon:
Nonstick vegetable oil spray
3 pounds fresh boneless salmon
fillet, cut into 8 horizontal pieces
Sprinkling of ground pepper
Combine all salsa ingredients in a
medium bowl and stir well to corn-
bine.
Heat grill to medium-high and
spray rack with nonstick cooking
spray. Sprinkle salmon with pepper.
Place salmon, skin side down on the
cooking surface. Spray top of fish with
non-stick cooking spray.
Grill salmon for about 5 minutes
and carefully turn it over. (If the fish
has skin, place spatula or turner
between the flesh of the fish and the
skin and carefully turn the fish over,
leaving the skin on the grill to scrape
off later.) Grill the other side for about
5 minutes more, until just cooked
through. Transfer the fish to a serving
plate and serve with salsa on the side.
Serves 8.

BERNIE'S PERFECT
BONELESS RIBEYE
8 ribeye steaks, 8 to 9 ounces each
Meat tenderizer, any type
(such as Adolf's)
Garlic powder, to taste
Lemon pepper, to taste
Preheat to high (the high heat
sears in the juices). Rinse the steaks
under warm water, trim excess fat.
Put them on a baking sheet and
pierce the steak with a fork and
sprinkle on the tenderizer and sea-
sonings.
Using your fingers in a circular
motion, rub the seasonings in. Season
one side of the beef only. Place the
steaks on the grill and grill first side
for 6-7 minutes. Turn the steaks and
grill another 6-7 minutes for a medi-
um steak. Flip the steaks again to add
grill markings in the opposite direc-
tion of the first markings. This will
make an attractive checkerboard pat-
tern. Serve hot with corn on the cob.
Serves 8.

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