Grilled Salmon Steaks with Mustard-Jalapeno Glaze

By t1bishop

A touch of sweetness tempers the heat of the mustard and jalapenos. This glaze also is delicious on tuna steaks; the grilling time is the same.

Ingredients

• 4 fresh or frozen salmon steaks, cut 3/4 inch thick (about 1 1/2 pounds total)
• 3 tablespoons Dijon-style mustard
• 1 tablespoon frozen orange juice
• concentrate, thawed
• 1 tablespoon light-color corn
• syrup
• 3 canned jalapeno peppers,
• seeded, if desired, and finely chopped
• 1/4 teaspoon lemon-pepper
• seasoning
• 1 teaspoon olive oil

Details

Servings 4

Preparation

Step 1

THAW FISH, if frozen. Rinse fish; pat dry.
FOR GLAZE, stir together the mustard, orange juice concentrate, com syrup,
jalapeno peppers, and lemon-pepper seasoning. Set aside. Lightly brush both sides of fish with oil. Lightly grease the grill rack.
FOR A CHARCOAL GRILL, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 6 to 9 minutes or just till fish begins to flake easily, turning once halfway through. Brush fish with glaze frequently during the last 2 to 3
minutes of grilling.
FOR A GAS GRILL, preheat grill. Reduce heat to medium. Place fish on the greased grill rack; cover and grill as above.