Grilled salmon steaks with onions and peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pacific Salmon steaks, cut approx. 1\" thick | |
| ½ | teaspoon | Rosemary |
| ¼ | teaspoon | Tabasco |
| 4 | larges | Green pepper rings |
| 4 | larges | White onion slices |
| 1 | cup | Dry red wine |
| ½ | cup | Olive or salad oil |
| ½ | cup | Lemon juice |
| 2 | Shallots, chopped | |
| 2 | Clv Garlic, minced | |
| 1 | teaspoon | Ginger, minced |
| 1 | teaspoon | Salt |
Directions
Instructions:
Rinse salmon under cold running water and set aside. In a shallow glass bowl, combine all remaining ingredients. Place salmon steaks in a single layer in marinade. Cover and refrigerate 1-2 hours.
Remove from refrigerator; bring to room temperature. Remove salmon, reserving marinade, to well-oiled wire toast racks. Top each steak with a green pepper ring and an onion slice. Close rack and barbecue, vegetable side down, over medium-hot coals for 5-7 min. or until lightly browned. Baste with marinade, turn, baste again.
Continue barbecuing 5 min. more or until flesh is opaque when fork-tested.
Source/Author: Fisheries Council of B.C. / typo Bob Shiells Notes:
Inexpensive wire toast racks make barbecuing Pacific Salmon steaks a snap. In this delicious case, they also hold in some extra added attractions. Marinated steaks are also excellent broiled. Top steaks with peppers and onions buring final few minutes of broiling time.
Submitted By BOB SHIELLS On 11-17-94