2
2 limes
2 tbsp honey
1 1/2 tbsp Dijon mustard
1/4 tsp salt
4 salmon steaks, at least 1-in. thick
Grate peel from 1 lime. Squeeze juice from both to measure about 1/3 cup (75 mL). In a small bowl, stir juice with peel, honey, Dijon and salt until smooth.
Preheat barbecue and oil grill. Brush salmon with sauce. Grill, basting often, until a knife tip inserted into centre feels warm, about 5 minutes per side.
Calories 277, Protein 34g, Carbohydrates 9.6g, Fat 10.9g, Fibre 0.1g, Sodium 227mg.
A slightly sweet citrus glaze gives an island taste to these gorgeous steaks.