Serving Size: 8-12
Place salmon strips in a resealable plastic bag and add the marinade. Seal and turn the bag so that strips are coated. Refrigerate and marinate for one hour. In a medium bowl, combine all Gazpacho Salsa ingredients. Cover and refrigerate one hour to allow flavors to blend. To prepare salmon, remove salmon strips from marinade Over medium-hot coals or gas barbeque, grill salmon strips 4 minutes, turn and grill additional 3 minutes. Grill bread slices until toasted Place grilled bread on each plate and top with a salmon skewer. Spoon on Gazpacho. Serve.