FOR MARINADE

• 3 tablespoons dark molasses

•  1 tablespoon fresh lime juice

•  1 tablespoon vegetable oil plus additional for brushing grill

 

•  4 salmon steaks (about 8 ounces each)

•  coarse kosher or sea salt

•  freshly ground black pepper

•  lime wedges as an accompaniment

In a small bowl, whisk together the marinade ingredients.

Put the salmon in a shallow dish or plastic bag and pour the marinade over it, coating the salmon well. Let it marinate, covered and refrigerated, for 1 to 4 hours. Discard the marinade and season the salmon with salt and pepper.

Preheat a grill, or broiler with rack in the top position.

Brush the preheated grill with oil and grill the salmon (or broil it on a rack set in a baking pan) for 6 minutes on each side or until just cooked through. Serve the salmon with lime wedges.

NOTE: Halibut or swordfish can be substituted for the salmon.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe