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Ingredientes
- With Chipotle-Orange Butter Makes 6 servings
- 1 lb unsalted butter, at room temperature (4 sticks)
- 1 Tbsp. canned chipotle peppers in adobo sauce, pureed Juice and peel of 1 orange, chopped fine (about 1/3 c. juice)
- 1 tsp salt
- 6 x 6- to (8-oz) salmon fillets Parsley or possibly cilantro for garnish (optional)
Direcciones
- Mix together butter, chipotle peppers, orange peel and juice, and salt.
- Grill salmon over high heat, 2 to 4 min on each side. (Or possibly broil instead.)
- Remove from grill and top each fillet with a dollop of the chipotle butter.
- Garnish with minced parsley or possibly cilantro.
- Cover and chill leftover butter mix, saving for another use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 542 | |
| Calories from Fat 539 | 99% |
| Total Fat 61.32g | 77% |
| Saturated Fat 38.84g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 396mg | 17% |
| Potassium 18mg | 1% |
| Total Carbs 0.05g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.64g | 1% |
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