Salmon steaks with mustard-jalapeno glaze


  • 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

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside

  2. For glaze, in a small bowl stir together the mustard, jalapeno peppers, orange juice concentrate, corn syrup, and lemon-pepper seasonings.

  3. 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.

Nutritional Facts

Calories 213
Fat 7 g
Sodium 462mg
Protein 29 g
Carbohydrates 7 g
Exchanges 1-1/2 lean meat

dinner orange juice jalapenos dijon salmon fish and seafood fish omega 3 main dish grill gluten free dairy free

3 replies

sexyswamprat 2008-10-02 10:49:30 -0500 Report

Salmon is my favorite fish. I always bake it with onions, red, yellow and green peppers. This is going to be refreshing change. Thanks so much for sharing.