Recipe: Grilled Salmon Steaks with Roasted Bell Pepper Sauce (blender or food processor)

GRILLED SALMON STEAKS WITH ROASTED BELL PEPPER SAUCE
(Dried thyme that has been soaked and drained is sprinkled over the hot coals before grilling the fish.)

FOR THE BELL PEPPER SAUCE:
Non-stick cooking spray
2 red bell peppers
2 tablespoons fresh lemon juice
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup plain nonfat or lowfat yogurt
FOR THE SALMON:
1/2 cup dried thyme, soaked (5 minutes) in water, drained
24 ounces Salmon steaks, cut into servings
4 white bread slices, toasted on grill just before serving

Spray grill rack with cooking spray and place it on end over ashen-hot coals. Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs. All sides of peppers should be charred and blistered. Working quickly, put peppers into plastic bag, and close securely with twister seal. Let peppers stand 10 to 12 minutes.

TO PREPARE THE BELL PEPPER SAUCE:
Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels. Discard seeds. Slice peppers and puree in processor or blender. Add remaining sauce ingredients and puree. Refrigerate sauce until needed, but serve at room temperature.

TO PREPARE THE SALMON:
Sprinkle drained thyme over hot coals.

Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack. Coals should be ashen hot. Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1-inch thick steak).

Serve salmon on individual dishes over toast, with sauce topping.

Makes 4 servings
Source: Skinny Grilling by Barbara Grunes