Try this Grilled Salmon with Smoked Yellow Pepper Salsa recipe, or contribute your own.
Suggest a better descriptionFor Toasted Chili Oil: Wearing plastic gloves, break 16 dried arbol chiles into pieces, discarding seeds. Heat 1/4 cup vegetable oil in saucepan on medium heat until hot. Add chiles; reduce heat to low. Cook 5 minutes or until chiles begin to look crisp. Remove from heat; cool completely. Store covered at room temperature, up to one month.
Peel, seed and chop bell pepper. Combine pepper, tomato, onions (with tops), orange juice, chili oil and 1/2 teaspoon of the salt; stir until well blended. Set aside. Season salmon with remaining 1/4 teaspoon salt. Grill salmon, top side down. Cook 10-12 minutes or until salmon flakes easily with a fork, turning once. Remove salmon from pan to serving platter. Top salmon with salsa.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 2 | ||
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Calories: 1033 | ||
Calories from Fat: 895 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.5g | 133 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 28.1g | ||
Cholesterol 61.6mg | 19 % | |
Sodium 77.8mg | 3 % | |
Potassium 860.1mg | 23 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 10.5g | ||
Protein 25.2g | 36 % | |
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: 1033
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