| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Peppers |
1 |
Servings |
INGREDIENTS
| 4 |
|
Pacific Salmon steaks — |
|
|
Cut |
|
|
Approx 1" thick |
| 1/2 |
ts |
Rosemary |
| 1/4 |
ts |
Tabasco |
| 4 |
lg |
Green Pepper Rings |
| 4 |
lg |
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 |
ts |
Ginger — minced |
| 1 |
ts |
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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