Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 x mango - (10 ounce) peeled, pitted,
- Â Â and diced
- 1/4 c. minced fresh cilantro
- 1/4 c. minced red onion
- 1 Tbsp. fresh lime juice
- 2 tsp chopped seeded serrano chili
- 1 tsp grated lime peel
- 1 x garlic clove finely minced
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x salmon fillets - (6 ounce ea)
Direcciones
- Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; fold in 1 1/2 Tbsp. oil. Season salsa with salt and pepper.
- Brush salmon with remaining 1/2 Tbsp. oil. Grill till just opaque in center, about 5 min per side. Serve with salsa.
- This recipe yields 2 servings;
- can be doubled.
- Comments: In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 2 servings | |
| Calories 591 | |
| Calories from Fat 361 | 61% |
| Total Fat 40.32g | 50% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 122mg | 5% |
| Potassium 891mg | 25% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 12.1g | 8% |
| Protein 41.2g | 66% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
