Grilled Spice-Rubbed Salmon: Combine spices in a small bowl. Rub mixture over fillets. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to medium heat and place fish skin-side down on grill. Place peppers on grill. Cook fish 5 to 6 minutes, then carefully flip over. Cook peppers until charred, but still firm. When fish is cooked, transfer to serving plate and garnish with corn salsa and grilled peppers. Corn Salsa: Combine all ingredients in a bowl. Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 119 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 2|
|Calories from Fat: 246 (18%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 165.4mg||51 %|
|Sodium 311.1mg||11 %|
|Potassium 1963.7mg||52 %|
|Total Carbohydrate 193.5g||57 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 173.8g|
|Protein 87.2g||125 %|
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Calories per serving: 1344
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