Recipe Name Santa Fe Salmon Submitted by alvinfos@gte.net Recipe Description The Copper River Salmon used in this recipe is a Pacific Northwest Favorite. The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines. Quantity 1 Quantity Unit fillet Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 4 ounces salsa, well drained 8 tablespoons light mayonnaise 1/2 tablespoon Lime juice, raw - or 1 TBSP 1 tablespoons cilantro, fresh, chopped 1 tablespoon cilantro, fresh, chopped, for garnish 2 fillets Finfish, salmon, chinook, raw, 6 to 8 ounces Steps Sequence Step 1 Combine all ingredients to use as a baste, except the cilantro garnish. Throughly coat both sides of the salmon fillets. 2 Grill over medium high heat, basting occasionally. The baste works equally well for sauteing, baking or broiling. Cook 4 minutes per side or until flakey with fork.