Teriyaki Salmon Steaks
Yield
6 servingsPrep
2 hrsCook
10 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
teriyaki sauce
|
|
| 1 | tablespoon |
peanut oil
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | clove |
garlic cloves
crushed |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 6 | each |
salmon steaks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
teriyaki sauce
|
|
| 15 | ml |
peanut oil
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 1 | clove |
garlic cloves
crushed |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 6 | each |
salmon steaks
|
*
|
Directions
Mix the first 5 ingredients in a bowl, then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min.
Place the steaks on a sheet of heavy foil.
Grill for 4 to 5 minutes, basting with the sauce.
Turn the steaks and grill for 3 minutes or until the steaks flake easily, basting with the sauce.
Serve hot or cold.
