It's magic from the grill. Salmon gets jazzed with a mighty marinade and a mango salsa.
teaspoon grated lime peel
tablespoons lime juice
Dash red pepper sauce
medium mango, peeled, seed removed and diced
tablespoons finely chopped red onion
tablespoons teriyaki baste and glaze (from 12-oz bottle)
tablespoon grated gingerroot
lb salmon fillets
In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.