2 T. olive oil

1/2 tsp. salt

1/2 tsp. celery seeds

1/8 tsp. black pepper

Few drops hot pepper sauce

4 salmon steaks (1 1/2 lb. total), each 3/4-inch thick

1/4 C. chopped green onion

1 T. fresh lemon juice

1 T. water

1/4 tsp. honey

 

Combine lime juice, oil, salt, celery seeds, black pepper and hot-pepper sauce in a small bowl. Place salmon in a shallow dish. Pour 1/4 C. lime juice mixture over fish; turn to coat. Refrigerate 10 minutes, turning once. Reserve remaining mixture for sauce.  Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler.  Position the grill rack 6 inches from coals or broiler pan 3 inches from heat. Stir green onion, lemon juice, water and honey into reserved lime juice mixture. Grease grill rack or rack of a shallow roasting pan. Place salmon on rack. Drizzle with half of lime juice mixture from marinade dish. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side. Serve salmon with green onion sauce.

 

Yield:

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Fat:

Fiber: