- 6 salmon steaks, approximately 1-inch [2.5-cm] thick
- Oil
Marinade
- 1/2 cup [125 mL] vegetable oil
- 1/4 cup [60 mL] lemon juice
- 1/4 cup [60 mL] white Vermouth
- 2 tablespoons [30 mL] chopped onion
- 1 tablespoon [15 mL] packed brown sugar
- 1 teaspoon [5 mL] tarragon or dill sprigs
- 1/2 teaspoon [2.5 mL] dry mustard
- Salt and pepper, to taste
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- Arrange salmon steaks into a shallow dish.
- Into a small bowl, mix together vegetable oil, lemon juice, white vermouth, chopped onion, brown sugar, tarragon or dill and dry mustard.
- Salt and pepper.
- Pour marinade over salmon steaks.
- Cover dish; marinate fish at room temperature for 2 hours, turning salmon steaks from time to time.
- Drain salmon steaks, reserving marinade.
- Preheat barbecue to medium-high.
- Oil barbecue rack.
- Transfer salmon steaks onto oiled barbecue rack; barbecue for approximately 5 minutes on each side, until fish flesh can easily be broken-up with a fork.
- Turn salmon steaks only once, but brush often with marinade while barbecueing.
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