Ginger Lime Salmon Steaks (George Foreman Grill)
rec.food.recipes/Vera Ingham (1998)
Makes 4 servings

3 Tbsp canola oil
1/4 cup fresh lime juice
1 Tbsp grated ginger
3 green onions, thinly sliced
Salt & Pepper to taste
4 salmon steaks

To make the marinade, in a small saucepan, heat oil and green onions over medium heat for 2 minutes. Stir in the lime juice, grated ginger, and salt & pepper and cook for 1 more minute. Place the fish in a shallow dish and pour the warm marinade over the top. Cover and place in the refrigerator for at least 2 hours, turning once after an hour. Let the fish stand at room temperature for 30 minutes before grilling. Prepare the electric grilling machine for cooking. Place the fish on a hot grill, drizzle a bit of the marinade on top, and cook for 4 to 5 minutes for each inch of thickness. Source may be: George Foreman Barbeque & Grilling Cookbook