Combine all dry rub ingredients and set aside. Mix teriyaki glaze ingredients in a separate bowl and set aside. Spray a light layer of oil onto the fish, and apply dry rub liberally to both sides. Place on grill for five minutes, then flip and apply glaze. Grill for another five minutes until the salmon is firm. Reapply unused glaze before serving. Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 150 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 2|
|Calories from Fat: 200 (37%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 5g|
|Cholesterol 116.5mg||36 %|
|Sodium 409.1mg||14 %|
|Potassium 1067.1mg||28 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 33.7g|
|Protein 47.7g||68 %|
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Calories per serving: 535
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