4 fresh salmon steaks, cut about 1 inch thick
1/4 c. salad oil
1/4 c. lime juice
1 tbsp. water
1 tbsp. soy sauce
2 tsp. sesame oil (dark)
2 tsp. honey
4 c. mixed shredded greens
1/2 c. shredded radishes
1/2 c. alfalfa sprouts
1 tbsp. toasted sesame seed
1 canned green chili pepper (chopped)
Lime slices (optional)

1. In a small mixing bowl, make the marinade by stirring together salad oil, lime juice, water, soy sauce, sesame oil and honey.

2. Pour marinade into plastic bag. Put fish steaks in bag with the marinade. Close the bag and marinate in the refrigerator for 6 hours or more. (Turn the bag occasionally to distribute the marinade.)

3. In a large mixing bowl, combine remaining ingredients, except lime slices. Place on a platter.

4. Grease the grill rack. Drain fish, reserving marinade and grill on an uncovered grill, over medium hot coals, until fish flakes easily. (Takes about 8 to 12 minutes, turning half way in between.)

5. Transfer reserved marinade to a small saucepan. Place saucepan on the side of the grill; heat until bubbly.

6. Pour hot marinade over greens; toss to mix. Serve the fish on top of wilted greens and garnish with lime slices. Serves 4.

Can substitute 1 inch thick white fish, tuna or seabass steaks, if desired.