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Grilled Salmon Steaks with Bell Pepper Sauce

 

25

Trans-fat Free, Low Carb
 

Ingredients

Bell pepper sauce
2 each sweet red bell peppers
2 tablespoons lemon juice
fresh
½ teaspoon tarragon leaves
*
½ teaspoon thyme
*
¼ teaspoon salt
¼ teaspoon white pepper
*
½ cup yogurt, plain
Salmon
½ cup thyme
dried, soaked 5 mins in water, drained
*
24 ounces salmon steaks
cut into servings
4 each bread
white, slices, toasted on grill just before serving
*

Directions

Spray grill rack and place it on gnd over ashen-hot coals.

Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs.

All sides of peppers should be charred and blistered.

Working quickly, put peppers into plastic bag, and close securely with twister seal.

Let peppers stand 10 to 12 minutes.

Bell Pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels.

Discard seeds. Slice peppers and purée in processor or blender.

Add remaining sauce ingredients and puree.

Refrigerate sauce until needed, but serve at room temperature.

Salmon: Sprinkle drained thyme over hot coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack.

Coals should be ashen hot.

Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1 inch thick steak).

Serve salmon on individual dishes over toast, with sauce topping.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 27439% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 238mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 70g
Vitamin A 39% Vitamin C 133%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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