Inexpensive wire toast nicks racks make barbecuing Pacific Salmon steaks a snap. In this delicious case, they also hold in some extra added attractions

Ingredients:

4 Pacific Salmon steaks cut approximately 1’ (2.5 cm) thick
1 cup (250 ml) dry red wine
½ cup (125 ml) olive of salad oil
½ cup (125 ml) lemon juice
2 shallots, chopped
2 cloves garlic, minced
1 tsp (5 ml) minced ginger
1 tsp (5 ml) salt
½ tsp (2 ml) rosemary
¼ tsp (2 ml) Tabasco
4 large green pepper rings
4 large slices white onion

Procedure:

  1. Rinse salmon under cold running water; pat dry and set aside. In shallow glass bowl, combine all remaining ingredients.
  2. Place salmon steaks in 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.
  3. 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 minutes or until lightly browned. Baste with marinade, turn, baste again. Continue barbecuing 5 more minutes or until flesh is opaque when fork tested.

Makes  4 servings

Tip: Marinated steaks are also excellent broiled. Top steaks with peppers and onions during final few minutes of broiling time.

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