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Ingredientes
- 1/4 c. Teriyaki sauce
- 1/4 c. Lemon juice
- 3 Tbsp. Brown sugar, packed
- 1 1/2 Tbsp. Vegetable oil
- 1 cl Garlic, crushed
- 4 lb Salmon fillet, skin on
Direcciones
- Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir t mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove t white pin bones. Baste salmon with soy mix andlet stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 min, basting occasionally, till fish is opaque when tested at its thickest part and reaches 135#161#F to 140#161#F on an instant-read thermometer. Transfer to platter. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 524 | |
| Calories from Fat 297 | 57% |
| Total Fat 32.99g | 41% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.07g | |
| Cholesterol 125mg | 42% |
| Sodium 480mg | 20% |
| Potassium 861mg | 25% |
| Total Carbs 7.22g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.46g | 4% |
| Protein 46.9g | 75% |
