Ingredients
- 4 Pacific salmon steaks, cut approx 1" thick
- 1/2 teaspoon rosemary
- 1/4 teaspoon Tabasco
- 4 large green pepper, sliced into rings
- 4 large white onion, sliced
- 1 cup dry red wine
- 1/2 cup olive or salad oil
- 1/2 cup lemon juice
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon salt
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.