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Tropical Fruited, Soy-Glazed Salmon
Fillet with Habanero

1  2-lb salmon fillet, skinned, pin bones removed, cut into 6 steaks
2  tsp white pepper
Vegetable oil spray
1/4  cup frozen apple-mango-passionfruit juice concentrate, thawed
1  tablespoon soy sauce
1/4  cup coarse-grain Dijon mustard
2  teaspoons Tabasco Habanero sauce
1  fresh lemon
1  small bunch fresh dill, chopped

1. Light the grill. Quickly rinse the salmon steaks under cold water and
pat dry with a paper towel. Sprinkle both sides with white pepper.
Spray both sides with vegetable oil spray.
2. In a small mixing bowl, stir together the fruit juice concentrate, mustard,
soy sauce and habanero sauce.
3. Turn grill to medium. Place steaks on the grill, skin side up.
To prevent them from sticking, gently lift steaks from the grill after
10 seconds and set them back down. After 2 minutes, gently turn the
steaks and once again gently lift them. Spoon glaze over the fish, reserving
some for the other side.
4. Cook the fish for about 8 minutes more (about 10 minutes of grilling for each
inch of  thickness). Turn the fish one more time, spoon on remaining glaze,
let cook for 30 seconds and remove from the grill to a plate.
Drizzle with a little lemon juice and top with fresh dill.

Serves 6. Analysis per serving: 301 calories, 39g protein, 12g fat, 6g carbohydrates

Source: On the Chile Trail by Coyote Joe (Gibbs Smith)

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