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.

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 min- utes. 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. 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, and close the grill. Cook for 2-3 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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