Citrus-tarragon salmon steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fresh or frozen salmon steaks about 1/2-inch thick (about 1 pound) | ||
| 1 | teaspoon | Finely shredded oranga peel |
| ¼ | cup | Orange juice |
| ¼ | cup | Lime juice |
| 1 | tablespoon | Champagne vinegar OR white |
| Wine vinegar | ||
| 1 | teaspoon | Olive oil |
| 1 | tablespoon | Snipped fresh tarragon |
| OR | ||
| ½ | teaspoon | Drued tarragon, crushed |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Thaw the fish, if frozen. For the marinade, in a small bowl combine all of the remaining ingredients. Place the fish in a shallow non-metallic baking dish. Pour the marinade over the fish. Cover and marinate in the refrigerator for 45 minutes, turning the fish once.
Drain the fish, reserving the marinade. Place the fish on a greased grill rack directly over medium coals. Grill until the fish just flakes easily when tested with a fork, allowing 4 to 6 minutes per ½-inch thickness. Turn the fish halfway through the cooking time and brush with the reserved marinade. Makes 4 main-dish servings. Per serving: 179 Calories; 8 g Total Fat (1 g Saturated Fat); 42 mg Cholesterol; 184 mg Sodium; 4 g Carbohydrate; 0 g Fiber; 24 g Protein. Daily Value: 1% Vitamin A; 23% Vitamin C; 3% Calcium; 6% Iron. [Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 03-03-95