Thai Salmon Steaks

Wonderfully vibrant, tangy flavors!

1 tsp. rice vinegar

2 Tbsp. low sodium soy sauce 1/4 cup honey

2 Tbsp. prepared Chinese mustard

2 Tbsp. fresh parsley, finely minced

2 7-8 oz. salmon steaks, 1 - inch thick

In a small saucepan, combine the vinegar, soy sauce, honey, mustard and parsley. Simmer for 5 minutes.

Set the temperature to 300˚F and allow the grill to preheat. Place the steaks on the grill and cover each with a tablespoon of the Thai sauce. Close the grill and cook for 6 minutes. Check the salmon and continue grilling if needed. Serve with any remaining sauce.

Serves 2

Orange Roughy Primavera

Orange roughy is sweet, mild and very delicate.

1/2 small zucchini, cleaned 1/2 red pepper, cleaned 1/2 yellow onion

1/2 carrot, peeled

1 tsp. fresh rosemary, minced

1 tsp. fresh thyme, minced

1 tsp. black pepper, coarsely ground

2 Tbsp. extra virgin olive oil

4 4-5 oz. orange roughy fillets, 1/2 - inch thick

Thinly slice the zucchini, red pepper, onion and carrot. In a small bowl, combine the rosemary, thyme, pepper and oil. Set the temperature to 325˚F and allow the grill to preheat. Place the vegetables on the grill and drizzle one half of the herb oil over them. Close the grill and cook for 5 minutes.

Remove the vegetables and add the fillets. Drizzle the remaining herb oil over the fillets. Set the temperature to 300˚F and cook for 3 minutes.

Check the fish and continue grilling, if needed, until the fish flakes easily. To serve, carefully remove the fillets from the grill and top with the veg- etables.

Serves 4

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