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Ingredientes
- 4 x salmon steaks, 1" thick - (8 ounce ea)
- 1/4 c. grnd paprika
- 1/4 c. toasted coriander seed crushed
- 1/4 c. toasted cumin seed crushed
- 1/4 c. light brown sugar Salt to taste Freshly-grnd black pepper to taste
- 1 c. pureed mango
- 1/4 c. fresh lemon juice
- 2 tsp chopped jalapeno pepper
- 1/4 c. minced fresh cilantro
Direcciones
- Make the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 c.)
- Heat a charcoal grill till the coals are white-warm, about 30 to 40 min. Coat the salmon steaks with barbecue dry rub.
- Grill steaks over a medium-warm fire, 4 to 6 min per side; sear cross-hatched grill marks into each side by turning steaks ninety degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center.
- Make the Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well.
- Top finished steaks with Mango-Chile Sauce, and serve.
- Makes 4 servings.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 30 | 23% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 458mg | 13% |
| Total Carbs 27.13g | 7% |
| Dietary Fiber 7.7g | 26% |
| Sugars 5.6g | 4% |
| Protein 4.62g | 7% |
