Marinate steaks for 3 hours. Broil 7 minutes on each side. Baste frequently. Mango & Corn Salsa: Husk corn, baste with 2 tbsp olive oil, salt, & pepper. Grill or broil 4 inches from heat till golden (about 10 minutes). Roast jalapeno pepper till skin is charred. Peel...take out seeds & chop pepper. Put kernels in bowl , add roasted pepper & stir in all ingredients. Let sit for a few hours if possible. NOTES : Elizabeth Vargas. As the daughter of gourmet cooks, Elizabeth Vargas learned to love cooking! She doesnt, however, get to cook as much as she would like because of those early morning wake-up calls for GMA! Elizabeth often makes her Salmon & Mango Salsa recipe for a quiet night at home or for a dinner party. She highly recommends it because it is something that can be prepared ahead of time. The flavors are enriched by marinating the salmon and the salsa in advance. You can do all the hard work the night before a big party & enjoy your guests rather than spend your time in the kitchen! Recipe by: Good Morning America
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|Serving Size: 1 Serving (3275g)|
|Recipe Makes: 1|
|Calories from Fat: 1074 (19%)|
|Amt Per Serving||% DV|
|Total Fat 119.4g||159 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 47.5g|
|Polyunsanturated Fat 39.5g|
|Cholesterol 661.4mg||204 %|
|Sodium 1361.3mg||47 %|
|Potassium 8490mg||223 %|
|Total Carbohydrate 745.8g||219 %|
|Dietary Fiber 73.6g||295 %|
|Sugars, other 672.1g|
|Protein 340.5g||486 %|
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Calories per serving: 5562
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