tbsp.
chopped fresh chives or 1 tbsp. dried chives
2
tbsp.
lemon juice
1 1/2
lb.
salmon fillet, about 1 inch thick (thawed, if frozen)
Directions
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium.
In small saucepan, cook garlic in olive oil until tender. Carefully stir in apple juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until liquid is reduced by half. Stir in tomato, chives and lemon juice. Set aside.
Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Grill salmon fillets 10 to 11 minutes or until fish flakes with a fork (145°F), turning once. Serve with warm tomato mixture.
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