Grilled Salmon Pepper Steaks Recipe
Summary
MethodGrilled
Ingredients
| Cracked pepper | 2 Tablespoon | |
| 6 (6-ounce) salmon steaks | ||
| Rice vinegar | 2/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dijon Mustard | 2 Tablespoon | |
| 1 tablespoon dark sesame oil | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| Vegetable cooking spray | ||
| Cornstarch | 1/4 Teaspoon | |
Directions
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 in a small bowl; stir well.
Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Coat grill rack with cooking spray; place on grill over medium hot coals (350° to 400°).
Remove steaks from dish, reserving marinade.
Bring marinade to a boil in a small saucepan.
Place steaks on rack, and grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often 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.
Combine vinegar and next 6 ingredients in a small bowl; stir well.
Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Coat grill rack with cooking spray; place on grill over medium hot coals (350° to 400°).
Remove steaks from dish, reserving marinade.
Bring marinade to a boil in a small saucepan.
Place steaks on rack, and grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often 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.
Chef
