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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon Pepper Steaks

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	241.7

Total Carbs	3.6 g

Dietary Fiber	0.6 g

Sugars	0.1 g

Total Fat	8.8 g

Saturated Fat	1.9 g

Unsaturated Fat	0.0 g

Potassium	6.3 mg

Protein	33.7 g

Sodium	315.9 mg

Dietary Exchanges 8.8 Fat, 0.1 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

36.0
36 oz salmon steaks 2.0
2 tbsp black pepper 0.6667
0.6667 cup rice vinegar 2.0
2 tbsp fresh lemon juice 2.0
2 tbsp dijon mustard 1.0
1 tbsp sesame oil 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 4.0
4 each medium garlic cloves 1.0
1 each cooking spray 0.25
0 1/4 tsp cornstarch

Directions

Season salmon steaks on both sides with cracked black pepper, place into 13" x 9" x 2" inch baking dish.
Whisk together vinegar, lemon juice, mustard, sesame oil, salt, pepper, and garlic.
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.
Coat grill rack with cooking spray, preheat grill to medium.
Remove salmon from dish, place on grill and cook 5 minutes per side, brushing half of saved marinade onto salmon.
Move salmon from grill to serving platter.
In pot, whisk together remaining marinade with cornstarch and bring to boil.
Reduce heat, simmer 1 minute, stirring continually.
Serve sauce on the side or over salmon.