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Grilled Salmon Pepper Steaks Recipe
|Cracked pepper||2 Tablespoon|
|Salmon steaks||36 Ounce (6 Pieces, 6 Ounce Each)|
|Rice vinegar||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1502 Calories from Fat 504
% Daily Value*
Total Fat 56 g85.5%
Saturated Fat 8.5 g42.5%
Trans Fat 0 g
Cholesterol 530.7 mg
Sodium 1192.7 mg49.7%
Total Carbohydrates 33 g10.9%
Dietary Fiber 9.6 g38.4%
Sugars 1.1 g
Protein 211 g421%
Vitamin A 25.8% Vitamin C 43.9%
Calcium 30.2% Iron 93.7%
*Based on a 2000 Calorie diet
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.