Preheat the barbecue to medium.
In a bowl, combine the oil, orange juice and rind, white wine, brown sugar and dill. Set aside.
On a large sheet of lightly greased aluminum foil, place half of the orange slices. Top with two salmon steaks then add half the orange sauce and close the foil wrap. Repeat the operation with the other two steaks.
Place on the barbecue and cook 8 min. per side.
Serve the salmon steaks with an endive salad.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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