From Bon Appetit, July 1996, Epicurious, Mesa, AZ 2001.
1. (Glaze) Combine brown sugar, mustard, and soy sauce in medium bowl; whisk to blend.
2.(Drizzle) Transfer 1 tbsp. of glaze to a small bowl; mix in vinegar.
3. Apply glaze to salmon steaks; grill, glaze side down until slightly charred. Apply glaze to top side and turn. Grill untilslightly charred. Transfer salmon to plates and drizzle with reserved vinegar glaze.
Whalen's variants: 1.Double the vinegar, and mix into the glaze. 2. Use with salmon filets: grill top side of the filets:Turn. Apply glaze to top side. Cook under hood,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 83 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7152mg | 247 % | |
Potassium 282.7mg | 7 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.2g | ||
Protein 13.7g | 20 % | |
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: 83
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