In a heavy skillet over medium high heat saute all seeds and peppercorns until fragrant, about 3 minutes. Remove from heat and cool. Process until finely ground. Mix in sugar. Reserve 2 Tbls in refrigerator for corn salsa. Rub mixture over salmon on both sides. Refrigerate at least an hour. Grill until done. Serve with corn salsa. Yield: 6 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2019g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 648 (25%)|
|Amt Per Serving||% DV|
|Total Fat 72g||96 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 992.2mg||305 %|
|Sodium 1321.5mg||46 %|
|Potassium 6632mg||175 %|
|Total Carbohydrate 94.1g||28 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 87.8g|
|Protein 385.7g||551 %|
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: 2634
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!