Grilled Salmon Steaks With Onions And Peppers

I bear my testimony that there is no joy to be found in all this world like that of sweet communion with Christ. I would barter all else there is of heaven for that. Indeed, that is heaven. As for the harps of gold and the streets like clear glass and the songs of seraphs and the shouts of the redeemed, one could very well give all these up, counting them as a drop in a bucket, if we might forever live in fellowship and communion with Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Peppers	1	Servings

INGREDIENTS

4		Pacific Salmon steaks
		Cut
		Approx 1" thick
1/2	t	Rosemary
1/4	t	Tabasco
4		Green Pepper Rings
4		White onion slices
1	c	Dry red wine
1/2	c	Olive or salad oil
1/2	c	Lemon juice
2		Shallots, chopped
2		Cloves Garlic, minced
1	t	Ginger, minced
1	t	Salt

INSTRUCTIONS

Rinse salmon under cold running water and set aside.  In a shallow
glass bowl, combine all remaining ingredients.  Place salmon steaks  in
a 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.  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 min. or  until
lightly browned. Baste with marinade, turn, baste again.  Continue
barbecuing 5 min. more or until flesh is opaque when  fork-tested.
Recipe By     : TheCook121@aol.com  From:                              
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Time: A longing in man for reuniting with God.”