Grilled Salmon Pepper Steaks
|Cracked pepper||2 Tablespoon|
|Salmon steaks||36 Ounce (6 Pieces, 6 Ounce Each)|
|Rice vinegar||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Vegetable cooking spray||1|
Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13 x 9-inch baking dish.
Combine vinegar and next 6 ingredients in a small bowl; stir well.
Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Coat grill rack with cooking spray; place on grill over medium hot coals (350° to 400°).
Remove steaks from dish, reserving marinade.
Bring marinade to a boil in a small saucepan.
Place steaks on rack, and grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with half of reserved marinade.
Combine remaining half of marinade and cornstarch in a small saucepan; bring to a boil, and cook 1 minute or until thickened, stirring constantly with a wire whisk.
Spoon about 1 tablespoon sauce over each steak.