Bar-B-Q: Smoke-Grilled Salmon
- 1 ts Grated lime rind
- 1/4 c Lime juice
- 1 tb Vegetable oil
- 1 ts Dijon mustard
- 1 pn Pepper
- 4 Salmon steaks, 1-inch thick
- -[1-1/2 lb]
- 1/3 c Toasted sesame seed [optl]
In shallow dish, combine lime rind and juice, oil, mustard and pepper; add
fish, turning to coat. Cover and marinate at room temperature for 30
minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover and
cook, turning and basting with marinade halfway through, for 16-20 minutes
or until fish flakes easily when tested with fork.
Per serving: about 225 calories, 30 g protein, 10 g fat, trace
carbohydrate.
Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
[-=PAM=-] PA_Meadows@msn.com
fish, turning to coat. Cover and marinate at room temperature for 30
minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover and
cook, turning and basting with marinade halfway through, for 16-20 minutes
or until fish flakes easily when tested with fork.
Per serving: about 225 calories, 30 g protein, 10 g fat, trace
carbohydrate.
Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
[-=PAM=-] PA_Meadows@msn.com
