Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 x Pacific Salmon steaks -- Cut Approx 1" thick
- 1/2 tsp Rosemary
- 1/4 tsp Tabasco
- 4 lrg Green Pepper Rings
- 4 lrg White onion slices
- 1 c. Dry red wine
- 1/2 c. Olive or possibly salad oil
- 1/2 c. Lemon juice
- 2 x Shallots -- minced
- 2 x Cloves Garlic -- chopped
- 1 tsp Ginger -- chopped
- 1 tsp Salt
Direcciones
- Rinse salmon under cool running water and set aside. In a shallow glass bowl, combine all other ingredients. Place salmon steaks in a single layer in marinade. Cover and chill 1-2 hrs. Remove from refrigerator; bring to room temperature. Remove salmon, reserving marinade, to well-oiled wire toast racks. Top each steak with a green pepper ring and an onion slice. Close rack and barbecue, vegetable side down, over medium-warm coals for 5-7 minutes. or possibly till lightly browned. Baste with marinade, turn, baste again. Continue barbecuing 5 minutes. more or possibly till flesh is opaque when fork-tested.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1556g | |
| Calories 1520 | |
| Calories from Fat 985 | 65% |
| Total Fat 109.59g | 137% |
| Saturated Fat 15.51g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2377mg | 99% |
| Potassium 2216mg | 63% |
| Total Carbs 94.5g | 25% |
| Dietary Fiber 19.2g | 64% |
| Sugars 40.28g | 27% |
| Protein 11.59g | 19% |
