1. Prepare a hot charcoal fire and preheat the grill. Remove salmon from the refrigerator at least 20 minutes before cooking. Season steaks lightly with salt and pepper and rub them with a little oil. 2. Season squashes with salt and pepper and rub them with a little oil. Grill squashes and green onions until they begin to soften, then move them to the edge of the fire. 3. Toss a teaspoon or so of thyme leaves onto the coals and place the salmon steaks over the hottest part of the fire. Grill the steaks, turning only once, until a skewer easily penetrates the thickest part of the meat, about 6 to 10 minutes total cooking time, depending on thickness. Toss the remaining thyme into the fire when turning the steaks. Serve each steak with a slice of each squash and a couple of scallions. Recipe By : the California Culinary Academy From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (533g)|
|Recipe Makes: 4|
|Calories from Fat: 163 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 165.4mg||51 %|
|Sodium 234.8mg||8 %|
|Potassium 1587.4mg||42 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 7g|
|Protein 66.5g||95 %|
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Calories per serving: 477
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