- 1/4 cup orange juice concentrate
- 1/4 cup balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 salmon steaks (about 6 ounces each)
- Vegetable cooking spray
- Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.