4 fresh or frozen salmon steak, cut 3/4 inch thick
3 Tblspns Dijon-style mustard
3 cannot jalapeno peppers, seeded if desired, and finely chopped
1 Tbspn frozen orange juice concentrate, thawed
1 Tbspn light-covered corn syrup
1 tspn lemon-pepper seasoning
1 tspn olive oil
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside
For glaze, in a small bowl stir together the mustard, jalapeno peppers, orange juice concentrate, corn syrup, and lemon-pepper seasonings.
Lightly brush both sides of fish with oil. Place fish on the rack of an uncovered grill directly over medium coals. Grill 6 to 9 minutes or until fish flakes easily when tested with a fork, gently turning once and brushing frequently with glaze the last 2-3 minutes of grilling.
- Calories 213
- Fat 7 g
- Sodium 462mg
- Protein 29 g
- Carbohydrates 7 g
- Exchanges 1-1/2 lean meat