Instructions: 1. Preheat grill or broiler.

2. Rinse salmon steaks with water and place in a non-metal container or plastic sealable bag.

3. Mix remaining ingredients either in a food processor, blender or by hand, and pour over salmon steaks. Marinate mixture for 10 minutes.

4. Place salmon in broiler or on a medium-high heat grill and cook for 6 minutes per side or until salmon is cooked through.

Serves 3.

Serving Ideas : I served this with sauteed spinach (5z fresh spinach, 1/2 vidalia, 2 small cloves garlic, 1 tbsp seasoned rice vinegar and 1 tsp soy), carrots (baby carrots boiled in oj, seasoned with butter buds, maple syrup and a pinch of salt), rice and black eyed peas (zatarains), salad and bread. The spinach was overpowered by the fish but was heavenly on its own.

Description: "Although there is a lot of fat in salmon, it is the heart-healthy variety, and at least one meal of a fatty fish per week is recommended."

NOTES : Kristin: I doubled the marinade and used it on tuna steaks we grilled. I boiled the marinade to reduce it and used it as a glaze. Pretty good but I think it would be better on salmon. Tuna is a little dry for this treatment. Of course, the next day the leftovers were wonderful. Maybe the flavors just needed time to develop?

I cooked about 2 lbs of tuna steaks. Had enough cooked tuna for 3 meals. Grilled the first night, tuna "clubs" the second night, and tuna rice salad the third night.

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