GRILLED SALMON STEAKS WITH MUSTARD-JALAPEÑO GLAZE A touch of sweetness tempers the heat of the mustard and jalapeños. This glaze also is delicious on tuna steaks; the grilling time is the same. 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-color corn syrup 3 canned jalapeño peppers, seeded, if desired, and finely chopped (scant 1/4 cup) 1/2 teaspoon lemon-pepper seasoning 1 teaspoon olive oil

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

For glaze, stir together the mustard, orange juice concentrate, corn syrup, jalapeño peppers, and lemon-pepper seasoning. Set aside. Lightly brush both sides of fish with oil. Lightly grease the grill rack.

For a charcoal grill, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 6 to 9 minutes or just until fish begins to flake easily, turning once halfway through. Brush fish with glaze frequently during the last 2 to 3 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased grill rack; cover and grill as above.

Makes 4 servings.

1 Serving - Calories: 178, Fat: 7g (Saturated: 1g), Cholesterol: 25mg, Sodium: 608mg, Carbohydrate: 7g, Protein: 21g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]