**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 yogurt — or lowfat
**Salmon 1/2 cup dried thyme — soaked (5 mins) in
water — drained 24 ounces Salmon steaks — cut into servings
4 each white bread slices — toasted on grill
just before serving
Spray grill rack and place it on gnd 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.
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.
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″ thick steak). Serve salmon on individual dishes over toast, with sauce topping.
249 cals, 25.0% cff, 6.9 g fat -vs- 317 cals, 21.4% cff, 7.6 g fat (mc)
Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh