Try this Spicy Grilled Salmon and Eggplant recipe, or contribute your own.
Suggest a better descriptionFrom: dwalker@faline.bellcore.com (Derek X. Walker) Date: Mon, 15 Nov 1993 10:40:34 -0500 Remove stem and end of eggplant and slice on a diagonal, cutting slices approximately 1/4-inch thick. Place salmon steaks and eggplant slices in a large, flat tupperware container. Cut lemons and limes in half and remove juice. Pour juice into a seperate bowl. Stir in olive oil, seasoning, pepper flakes and ground pepper. Pour over steaks and eggplant. Cover and marinate in refrigerator for 1 to 1-1/2 hours. Turn steaks over and rearrange eggplant for even marinading, once during process. Place steaks on a hot grill and cook on both sides until done. Add eggplant slices to grill when fish is half cooked. Grill eggplant slices on both sides. Remove. Serve fish and vegetables with rice. Serve hot. Recipe by: Judy Dinardo-Namak, Kendall Park, NJ REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (781g) | ||
Recipe Makes: 3 | ||
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Calories: 516 | ||
Calories from Fat: 128 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 165.4mg | 51 % | |
Sodium 222.4mg | 8 % | |
Potassium 1761mg | 46 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 24.8g | ||
Protein 67.5g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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