Thanks for the thoughts on the trip
Tonight's dinner was YUMMY! I served it with creamy mashed fingerling potatos and a cheesy pasta/veggie dish.
Grilled Salmon Pepper Steaks
2 tablespoons cracked pepper
6 (6-ounce) salmon steaks
2/3 cup rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
Vegetable cooking spray
1/4 teaspoon cornstarch
Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13 x 9-inch baking dish. Combine vinegar and next 6 ingredients (vinegar through garlic) in a small bowl; stir well. Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Prepare grill. Remove steaks from dish, reserving marinade. Place steaks on grill rack coated with cooking spray, and grill 5 minutes on each side, basting frequently with half of reserved marinade. Combine remaining half of marinade and cornstarch in a small saucepan; bring to a boil, and cook 1 minute or until thickened, stirring constantly with a wire whisk. Spoon about 1 tablespoon sauce over each steak.
Yield: 6 servings
CALORIES 280 (48% from fat); FAT 14.9g (sat 2.5g,mono 6.9g,poly 3.7g); IRON 1.3mg; CHOLESTEROL 96mg; CALCIUM 21mg; CARBOHYDRATE 3.8g; SODIUM 321mg; PROTEIN 30.6g; FIBER 0.6g
Cooking Light, APRIL 1996