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Ingredientes
- 1 lb Salmon fillet - (1 to 2 lbs) skin removed
- 2 Tbsp. Extra virgin olive oil plus Extra virgin olive oil to brush on grill Salt to taste Freshly-grnd black pepper to taste
- 1 c. Black Coffee Barbecue Sauce see * Note
- 1/2 lb Scallions
- 4 x ears Corn husk, silk removed, reserve husk
Direcciones
- Prepare an outdoor barbecue grill with good charcoal briquettes or possibly wood chips stacked against one side of the grill and let them burn till ash white. Brush the salmon lightly with the extra virgin olive oil and season with salt and pepper.
- Place the fish on the grill and begin to cook over in-direct heat (cooler part of the grill). Grill 2 to 3 min on each side till the salmon begins to develop grill marks.
- Brush the fish with the barbecue sauce and cover the area where the fish was cooking with the reserved corn husks. Lay the fish on top and cover the fish with the remaining husks.
- Continue to barbecue the fish in this manner till it reaches the desired doneness.
- While the fish is cooking lay the corn to the side on the grill and cook quickly. Cook the scallions in a similar fashion.
- When the salmon has barbecued under the corn husks, remove and serve.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 2 servings | |
| Calories 627 | |
| Calories from Fat 396 | 63% |
| Total Fat 44.17g | 55% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 154mg | 6% |
| Potassium 1182mg | 34% |
| Total Carbs 7.99g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.54g | 2% |
| Protein 48.45g | 78% |
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