Source: dLife

Grilled pepper crusted salmon steaks topped with a Dijon mustard sauce.

Servings

36 oz salmon steaks (six 6-ounce steaks)
2 tbsp black pepper , cracked
0.67 cup rice vinegar
2 tbsp fresh lemon juice
2 tbsp dijon mustard
1 tbsp sesame oil , dark
0.25 tsp salt , to taste (optional)
0.12 tsp black pepper
4 medium garlic cloves , minced
1 cooking spray
0.25 tsp cornstarch

1 Season salmon steaks on both sides with cracked black pepper, place into 13" x 9" x 2" inch baking dish.
2 Whisk together vinegar, lemon juice, mustard, sesame oil, salt, pepper, and garlic.
3 Spoon 1/2 of liquid over salmon, place in plastic bag and chill in refrigerator for at least 1 hour, flipping salmon a few times. Set aside and refrigerate remaining liquid.
4 Coat grill rack with cooking spray, preheat grill to medium.
5 Remove salmon from dish, place on grill and cook 5 minutes per side, brushing half of saved marinade onto salmon.
6 Move salmon from grill to serving platter.
7 In pot, whisk together remaining marinade with cornstarch and bring to boil.
8 Reduce heat, simmer 1 minute, stirring continually.
9 Serve sauce on the side or over salmon.

This marinade and sauce also works great on chicken.