Grilled Salmon Pepper Steaks
Grilled Salmon Pepper Steaks is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains roughly 34g of protein, 13g of fat, and a total of 280 calories. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up cornstarch, salt, dijon mustard, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.
Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13 x 9-inch baking dish.
Combine vinegar and next 6 ingredients (vinegar through garlic) in a small bowl; stir well.
Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Remove steaks from dish, reserving marinade.
Place steaks on grill rack coated with cooking spray, and grill 5 minutes on each side, basting frequently with half of reserved marinade.
Combine remaining half of marinade and cornstarch in a small saucepan; bring to a boil, and cook 1 minute or until thickened, stirring constantly with a wire whisk. Spoon about 1 tablespoon sauce over each steak.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.
Santa Ema Reserve ChardonnaySanta Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.