Grilled Salmon Steaks with Mustard-Jalapeno Glaze
fresh or frozen salmon steaks, cut 3/4 inch thick (about 1 1/4 pounds total)
tablespoons Dijon-style mustard
tablespoon frozen orange juice concentrate, thawed
tablespoon light-colored corn syrup
canned jalapeno peppers, seeded, if desired, and finely chopped (scant 1/4 cup)
teaspoon lemon-pepper seasoning
teaspoon olive oil
thin strips orange peel (optional)
- Thaw fish, if frozen. Rinse fish; pat dry.
- For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers, and lemon-pepper seasoning. Set aside.
- Lightly brush both sides of fish with oil. In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on the grill rack over drip pan. Cover and grill for 6 to 9 minutes or just till fish begins to flake easily, turning once halfway through grilling. Brush salmon with glaze frequently the last 2 to 3 minutes of grilling. To serve, tie orange peel strips into loose knots to garnish each steak, if desired.
Nutrition Facts(Grilled Salmon Steaks with Mustard-Jalapeno Glaze)
- Per serving:
- 178 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 25 mg chol.,
- 608 mg sodium,
- 7 g carb.,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet