Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pacific Salmon steaks, cut 1/2 c Olive or salad oil
-approx. 1" thick 1/2 c Lemon juice
1/2 ts Rosemary 2 Shallots, chopped
1/4 ts Tabasco 2 Clv Garlic, minced
4 lg Green pepper rings 1 ts Ginger, minced
4 lg White onion slices 1 ts Salt
1 c Dry red wine

Instructions:

Rinse salmon under cold running water and set aside. In a shallow
glass bowl, combine all remaining ingredients. Place salmon steaks
in a single layer in marinade. Cover and refrigerate 1-2 hours.
Remove from refrigerator; bring to room temperature. Remove salmon,
reserving marinade, to well-oiled wire toast racks. Top each steak
with a green pepper ring and an onion slice. Close rack and
barbecue, vegetable side down, over medium-hot coals for 5-7 min. or
until lightly browned. Baste with marinade, turn, baste again.
Continue barbecuing 5 min. more or until flesh is opaque when
fork-tested.

Source/Author: Fisheries Council of B.C. / typo Bob Shiells

Notes:

Inexpensive wire toast racks make barbecuing Pacific Salmon steaks a
snap. In this delicious case, they also hold in some extra added
attractions. Marinated steaks are also excellent broiled. Top steaks
with peppers and onions buring final few minutes of broiling time.
Submitted By BOB SHIELLS On 11-17-94

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