1/3 cup lime juice (two limes)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon black pepper
Few drops hot-pepper sauce
Four salmon steaks (1-1/2 pounds total), each 3/4-inch thick
1/4 cup chopped green onion
1 tablespoon water
1/4 teaspoon 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-cup lime juice mixture over fish; turn to coat.
Refrigerate ten 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.
Stir green onion, 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 two minutes per side or until cooked through, or broil four minutes per side.
Serve salmon with green onion sauce.
Recipe makes four servings.
Nutrition information per serving:
Exchanges: 4 Medium-Fat Meat