Healthy Pregnancy Cookbook
Herb-Cured Barbecued Salmon
Ingredients
4 salmon steaks, 6-7 oz each
4 Tbs coarse salt
1 Tbs sugar
1 Tbs chopped fresh tarragon
2 Tbs chopped fresh dill or fennel
2 Tbs butter, melted
black pepper, to taste
lemon wedges, to garnish
Procedure
- Place the salmon steaks in a shallow dish and add the salt, sugar, half the tarragon, and half the dill or fennel. turn to coat well, then marinate at room temperature for 3-5 hours or overnight in the refrigerator.
- Brush the salt-sugar-herb mixture off the salmon steaks. Rinse the steaks in cool water, then pat dry with paper towels. Brush them with half the melted butter.
- Cook the steaks over a hot grill for 2-3 minutes until just brown, then turn. Cook on teh other side until they feel fairly firm but slightly underdone.
- Serve the steaks immediately, drizzled with the remaining butter, and sprinkled with black pepper and the remaining tarragon and dill. Garnish with lemon wedges.
Serves 4. Per Serving: Calories 317; Calories from fat 150(47%); Fat 17g; Carbohydrates 8g; Sugar 3g; Fiber 2g; Protein 35g
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