Make 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|
|Calories from Fat: 95 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 336
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