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Grilled Salmon Steaks with Mustard-Jalapeno Glaze

Makes: 4 servings
Grilled Salmon Steaks with Mustard-Jalapeno Glaze
  • 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.

Nutrition Facts (Grilled Salmon Steaks with Mustard-Jalapeno Glaze)
  • 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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