Barbecued Salmon
Preparation and cooking time: 20 minutes
You could also use salmon steaks, or another firm-flesh fish: tuna, swordfish, halibut. The sherry and soy sauce make a nice counterpoint to the salmon's richness.
Ingredients:
- 2 salmon fillets, 350gr, 12.5oz
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1 tbs soy sauce, 16gr, .56oz
- 4 tbs ketchup, 60gr, 2.1oz
- 2 tbs sherry, 30gr, 1oz
- 1/2 tsp garlic powder
Instructions:
- In small bowl mix all ingredients except salmon and paprika.
- Sprinkle paprika over salmon.
- Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket.
- Brush fish with part of the barbecue sauce.
- Grill for 5 - 7 minutes per side, depending on thickness basting with the rest of the barbecue sauce towards the end.
- OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily; slightly pink in the center is fine.
- Remove from heat and serve, sliding it off the skin if needed.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 842 / 421 Total Carbohydrates: 16 / 8 Dietary Fiber: .1 / .05 Total Fat: 47 / 23.5 Saturated Fat: 10 / 5 Cholesterol: 192 / 96 Protein: 74 / 37 Calcium: 49 / 24.5 Sodium: 1779 / 889.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
