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- 4 fresh or frozen salmon steaks, cut 3/4 inch thick (about 1 1/4 pounds total)
- 3 tablespoons Dijon-style mustard
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon light-colored corn syrup
- 3 canned jalapeno peppers, seeded, if desired, and finely chopped (scant 1/4 cup)
- 1/2 teaspoon lemon-pepper seasoning
- 1 teaspoon olive oil
- 4 thin strips orange peel (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry.
2. For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers, and lemon-pepper seasoning. Set aside.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 178,
- Fat, total (g) 7,
- chol. (mg) 25,
- sat. fat (g) 1,
- carb. (g) 7,
- pro. (g) 21,
- vit. C (mg) 12,
- sodium (mg) 608,
- Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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