|
| 1 | teaspoon grated lime peel |
| 2 | tablespoons lime juice |
| 1 | tablespoon honey |
| Dash red pepper sauce |
| 1 | medium mango, peeled, seed removed and diced |
| 2 | tablespoons finely chopped red onion |
|
| 3 | tablespoons teriyaki baste and glaze (from 12-oz bottle) |
| 1 | tablespoon grated gingerroot |
| 1 | lb salmon fillets |
| 1. | In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour. |
| 2. | In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes. |
| 3. | Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. |
| 4. | Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa. |
|
| Two medium nectarines can be substituted for the mango. |
|
| To prepare the mango, score the skin lengthwise into fourths with a knife, and peel like a banana. Cut peeled mango lengthwise close to both sides of the seed, then dice. |
|
| To prevent fish from sticking to the grill, lightly brush the grill rack with vegetable oil. To avoid flare-ups, don't spray cooking spray over hot coals. |
Nutrition Information:
210 ( 50); 6g ( 1 1/2g, 0g); 65mg; 370mg; 19g ( 1g, 15g); 21g 10%; 15%; 4%; 6% 1 ; 0 ; 3 1