| 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
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