Grilled Salmon Steaks with Mustard-Jalapeno Glaze

Ingredients

• 4  fresh or frozen salmon steaks, cut 3/4 inch thick (about 1 1/4 pounds total)
• 3  tablespoons Dijon-style mustard
• 1  tablespoon frozen orange juice concentrate, thawed
• 1  tablespoon light-colored corn syrup
• 3  canned jalapeno peppers, seeded, if desired, and finely chopped (scant 1/4 cup)
• 1/2  teaspoon lemon-pepper seasoning
• 1  teaspoon olive oil
• 4  thin strips orange peel (optional)

Directions

Thaw fish, if frozen. Rinse fish; pat dry.

For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers, and lemon-pepper seasoning. Set aside.

Lightly brush both sides of fish with oil. In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on the grill rack over drip pan. Cover and grill for 6 to 9 minutes or just till fish begins to flake easily, turning once halfway through grilling. Brush salmon with glaze frequently the last 2 to 3 minutes of grilling. To serve, tie orange peel strips into loose knots to garnish each steak, if desired.