in Horseradish Sauce
In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.
Place each salmon fillet in centre of a 18 inch square piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam. Double fold at top and then double fold each end to seal.
Place foil packets
in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque
and flesh flakes easily with a fork.
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