| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Italian |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon steaks; about 1" thic —marinade—– |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
White wine vinegar |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dried parsley flakes |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Dried italian seasoning |
| 1/8 |
ts |
Paprika |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Onion powder |
INSTRUCTIONS
In shallow bowl, blend all the marinade ingredients. Place salmon steaks
in plastic bag. Pour marinade over fish. Seal bag. Refrigerate at least 1
& 1/2 hours, turning bag over two or three times.
Remove the steaks from marinade. Reserve marinade. Arrange fish on the
grill and baste with marinade. Broil 4-5 inches from heat for 5 minutes.
Turn. Baste with remaining marinade. Broil until fish flakes easily when
tested with a fork, about 5 minutes.
Serves 4.
(Adapted from a recipe in "Cleaning & Cooking Fish", Bashline, Golden
Press, 1982)
Recipes sent to me from Bill, wight@odc.net
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