1/2 cup olive oil
1/4 cup lemon juice
1/4 cup low-sodium soy sauce
1 tsp ground mustard
1 tsp ground ginger
1/4 tsp garlic powder
4 salmon steaks (about 6-oz each)
In a large resealable plastic bag or shallow glass container with lid, combine the oil, juice, sauce, mustard, ginger, and garlic powder; mix well. Set aside 1/2 cup of mixture to use later for basting.
Add the salmon steaks to the remaining mixture; cover or seal the bag and refrigerate for 1 1/2 hours, turning once. Drain and discard marinade.
Place steaks on a broiler pan and broil 3 to 4-inches from the heat for 5 minutes. Brush with the reserved marinade; turn and broil for another 5 minutes or until steaks flakes easy with a fork. Brush with marinade before serving, if desired.
This is a recipe I got years ago from a TOH cookbook.
1/4 cup lemon juice
1/4 cup low-sodium soy sauce
1 tsp ground mustard
1 tsp ground ginger
1/4 tsp garlic powder
4 salmon steaks (about 6-oz each)
In a large resealable plastic bag or shallow glass container with lid, combine the oil, juice, sauce, mustard, ginger, and garlic powder; mix well. Set aside 1/2 cup of mixture to use later for basting.
Add the salmon steaks to the remaining mixture; cover or seal the bag and refrigerate for 1 1/2 hours, turning once. Drain and discard marinade.
Place steaks on a broiler pan and broil 3 to 4-inches from the heat for 5 minutes. Brush with the reserved marinade; turn and broil for another 5 minutes or until steaks flakes easy with a fork. Brush with marinade before serving, if desired.
This is a recipe I got years ago from a TOH cookbook.
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