Ingredients

2 Tbsp cracked black pepper
6 6-ounce salmon steaks
2/3 Cup rice vinegar
2 Tbsp fresh lemon juice
2 Tbsp Dijon mustard
1 Tbsp dark sesame oil
1/2 Tsp salt
1/2 Tsp black pepper
2 Tbsp Derlea Minced Garlic
1/4 Tsp cornstarch
Cooking Spray




Ultimate Quick and Easy Pasta Sauce
1 Tsp olive oil
2 Tbsp tomato paste
1 Cup Derlea Chopped Onion
1/2 Tsp dried Italian seasoning
2 Tsp Derlea Minced Garlic
1/2 Cup dry red wine or 1 Tbsp balsamic vinegar
1/4 Tsp black pepper
2 (14.5 oz.) cans diced tomatoes, undrained
1 Tbsp chopped fresh or 2 Tsp dried basil
2 Tbsp chopped fresh parsley
1 Tbsp sugar

Cooking Directions

Sprinkle cracked pepper evenly over both sides of each steak, and place the steaks in a 13 x 9 inch baking dish. Combine vinegar and next 6 ingredients (vinegar through garlic), stir well. Pour vinegar mixture over steaks, cover and marinate in refrigerator for 1 hour, turning steaks occasionally. Prepare grill or broiler.
Remove steaks from dish, reserving marinade. Place steaks on grill rack or broiler pan coated with cooking spray, grill 5 minutes on each side basting frequently with half of reserved marinade. Combine remaining half of marinade and cornstarch in a small saucepan, bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Spoon about 1 Tbsp sauce over each steak.

Makes 6 servings



1. Heat oil in a saucepan or large skillet over medium high heat. Add onion and garlic, sauté for 5 minutes.
2. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil.
3. Reduce heat to medium and cook uncovered, about 15 minutes. Stir in parsley.
Makes 4 servings (Serving Size = 3/4 cup)

Servings: 6