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Ingredientes
- 1/2 tsp paprika
- 6 x salmon fillets - (6 to 8 ounce ea)
- 1/3 c. bottled honey-Dijon marinade (or possibly barbecue sauce)
- 1 bn fresh asparagus spears - (16 ounce) ends trimmed
- 1 lrg red or possibly sweet onion cut 1/4" slices
- 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Prepare grill for direct grilling. Sprinkle paprika over salmon fillets. Brush marinade over salmon; let stand at room temperature 15 min.
- Brush asparagus and onion slices with extra virgin olive oil; season to taste with salt and pepper.
- Place salmon, skin-side down, in center of grid over medium coals. Arrange asparagus spears and onion slices around salmon. Grill salmon and vegetables on covered grill 5 min.
- Turn salmon, asparagus and onion slices. Grill 5 to 6 min more or possibly till salmon flakes easily when tested with a fork and vegetables are crisp-tender. Separate onion slices into rings; arrange over asparagus.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 415 | |
| Calories from Fat 240 | 58% |
| Total Fat 26.61g | 33% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 117mg | 5% |
| Potassium 747mg | 21% |
| Total Carbs 0.56g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.24g | 0% |
| Protein 40.72g | 65% |
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