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Salmon, Grilled (P, KLP, TNT)
Source: "Culinary Institute of America Cookbook"
Serves: 8 to 10

1-1/2 kg. (3-1/2 lbs.) salmon steaks (about 170 gm/6 ounces each)
2 limes juiced (in Israel I use bottled juice, fresh limes are rare)
1 tbsp. white wine vinegar, (I've used natural vinegar with good results)
1 tsp. honey
50g (1-3/4 oz.) onions, fine mince
1/4 tsp. white pepper

Mix marinade ingredients. Lightly marinade fish for about 45 minutes.

I place the fish in on a piece of heavy aluminum foil, pour the marinade over and fold the foil to make a sealed "package" until I'm done marinating.

Grill fish to desired doneness.

Poster's Notes:
I once made this for a friend who could have no salt. It came out very well and has become a favorite for my family.

I usually use a frozen salmon fillet, rather than steaks. Also, the short cooking time of salmon argues against taking the time to grill. I just do this in the broiler (not too close to the heating element) and slice the whole filet into serving sized pieces. In our house this is usually an appetizer. This is fine served over lightly dressed baby greens. I usually won't use frozen salmon at all, but it works fine in this recipe.

Posted by Scott Mann

Nutritional Info Per Serving: N/A