Try this Barbecued Salmon with Mango-Chile Sauce recipe, or contribute your own.
Suggest a better descriptionMake the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 cup) Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched grill marks into each side by turning steaks ninety degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Make the Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well. Top finished steaks with Mango-Chile Sauce, and serve. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 38 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 | ||
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Calories: 336 | ||
Calories from Fat: 95 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 82.7mg | 25 % | |
Sodium 146.4mg | 5 % | |
Potassium 1198.6mg | 32 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 21.8g | ||
Protein 36.6g | 52 % | |
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: 336
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