Key West Grilled Salmon
1/3 cup lime juice (2 limes)
2 TBSP olive oil
1/2 tsp. salt
1/2 tsp. celery seeds
1/8 tsp. black pepper
few drops hot-pepper sauce
4 salmon steaks (1-1/2 lb. total)
1/4 cup chopped green onion
1 TBSP water
1/4 tsp. honey
Combine lime juice, oil, salt, celery seeds, black pepper and hot-pepper sauce in a small bowl. Place salmon in a shallow dish. Pour 1/4 cup lime juice mixture over fish; turn to coat. Refrigerate 10 minutes, turning once. Reserve remaining mixture for sauce.
Prepare a charcoal grill with hot coals, or heat a gas grill to hig, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
Stir green onions, water and honey into reserved lime juice mixture. Grease grill rack or rack of a shallow roasting pan. Place salmon on rack. Drizzle with half of the lime mixture from marinade dish.
Grill over hot coals on covered grill 2 minutes per side or until cooked through (we found it took a lot longer than 2 minutes per side), or broil 4 minutes per side. Serve salmon with green onion sauce.
Serves 4.