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Grilled Salmon Pepper Steaks

Source of Recipe

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FI: Grilled Salmon Pepper Steaks

Cooking Light - April 1996 � Leslie Glover Pendleton,
6 servings


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

Preparation:
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.

1/6 of recipe equals: Calories 280 (Calories from fat 48 %); Fat 14.9 g (Satfat 2.5 g, Monofat 6.9 g, Polyfat 3.7 g); Protein 30.6 g; Carbohydrate 3.8 g; Fiber 0.6 g; Cholesterol 96 mg; Sodium 321 mg