Serves 4 people.

Grilling over apple wood chips imparts a light, fruity smoked flavor to the salmon steaks making the extra effort well worthwhile.

Ingredients

• 4 fresh or frozen salmon steaks cut 1 inch thick (about 2 pounds)
• 2 cups apple wood chips
• 1 cup boiling water
• ½ cup bulgur wheat
• 2 tablespoons snipped parsley
• 1 green onion, sliced (about 1 tablespoon)
• 1 ½ teaspoons snipped fresh cilantro or ½ teaspoon ground coriander
• ¼ teaspoon salt
• Cooking oil
• 2 tablespoons lemon juice
• 2 tablespoons margarine or butter, melted

Thaw fish if frozen and set aside

About 1 hour before coking, soak apple wood chips in enough water to cover, let stand for thirty minutes, drain. Stir together drained bulgur, parsley, green onion, cilantro, and salt. Set aside

Form a 12×8x2 inch pan with heavy foil. Brush foil pan lightly with oil. Rinse the fish; pat dry with paper towels. Place the fish in a single layer in the pan. Spoon one – fourth of the stuffing mixture into the center cavity of each steak. Combine lemon juice and melted margarine or butter; drizzle over salmon and stuffing.

In a covered grill, arrange medium hot coals around the edge of a grill. Drain the apple wood chips; sprinkle over the coals. Center the foil pan on the grill rack, not directly over the coals; lower the grill hood. Grill for 25 to 30 minutes or until the fish flakes easily with a fork. Makes 4 servings.

Nutrition: 311 calories,35 g protein, 14 g carbohydrates, 15 g fat ( 3 g saturated), 41 mg cholesterol, 344 mg sodium, 408 mg potassium.