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Ingredients:
3/4 cup oil and vinegar dressing
2 tbsp fresh lemon juice
1 tsp Worcestshire sauce
1 tsp dill weed
1/2 tsp chives
1/4 tsp lemon pepper
4 salmon steaks, 1-in. thick
In bowl, combine dressing, lemon juice, Worcestershire sauce, dill weed, chives and lemon pepper.
Add steaks; turn to coat evenly. Cover with plastic wrap and refrigerate one hour.
Drain steaks, reserving marinade.
Place steaks in oiled grill basket; grill 4-5 minutes per side or until fish flakes easily when tested with a fork.
Brush steaks with marinade during grilling.
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