Yesterday, while grocery shopping with my youngest daughter, we spotted some beautiful looking salmon steaks in the meat market case. M suggested that we buy a few steaks to grill for dinner. We also picked up some squash, (to make our Autumn Squash and Apple Bake) salad fixings, and potatoes.
I’m happy to say that we had the perfect fall grilling weather. For the marinade, I use Marzetti’s brand Italian salad dressing because it has a little sugar in it. This caramelizes during the grilling process and gives the salmon a great texture.
We enjoyed a lovely Sunday evening meal together and all agreed that we should add more fish to future dinner menus.
Marinated Salmon Steaks
3/4 cup Marzetti’s Sweet Italian Dressing
4 salmon steaks, about 1-1/2 inches thick (about 2-1/2 lbs.)
Add salmon and marinade to large, shallow non-aluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 30 minutes.
Remove salmon, discarding marinade. Grill or broil salmon, turning once, cook until salmon flakes with a fork (about 3-5 minutes per side on high heat).