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Ingredientes
- 3/4 c. honey
- 1/3 c. soy sauce
- 1/4 c. dark brown sugar, packed
- 1/4 c. pineapple juice
- 1 x lemon, juice of (about 2 Tbsp.)
- 2 Tbsp. white distilled vinegar
- 2 tsp extra virgin olive oil
- 1 tsp grnd black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 tsp garlic pwdr
Direcciones
- 4 (8 Oz)
- salmon fillets (without skin)
- Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally till sauce begins to boil, then simmer uncovered for 15 min or possibly till syrupy. Watch the sauce closely to be sure it doesn't bubble over.
- Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add in a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 min per side or possibly till done. Serve salmon with a small c. of the honey pepper sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1205mg | 50% |
| Potassium 148mg | 4% |
| Total Carbs 70.95g | 19% |
| Dietary Fiber 0.9g | 3% |
| Sugars 67.75g | 45% |
| Protein 1.84g | 3% |
