Easy Herbed Grilled Salmon - 1.3g Carbs, 0.2g Fiber, 0.4g Sugar
From: Peggy Trowbridge Filippone, About.com Guide
You can use this method on pretty much any type of thick fish fillet
if salmon is not available. The herbs, wine, and lime give salmon a
fabulous flavor, while the foil tray makes clean-up easy and keeps
your grill clean. If you cannot grill, bake the salmon in a very
hot oven.
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
1 Vegetable oil spray
1 1/2 lb salmon, boneless fillet, about 1-inch thick (large end preferred)
1/2 lime
2 Tbsp white wine
1 tsp mayonnaise (may substitute butter)
1/2 tsp salt, kosher (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried dill weed
1/4 tsp Hungarian sweet paprika
1. Preheat grill to high heat. Make a tray out of a doubled-length
of heavy-duty foil large enough for the salmon filet, by folding a
long piece in half and folding up all four sides, with the dull side
up. (The shiny side reflects, so you want it down so as not to burn
the food.) Spray the entire inside of the foil tray liberally with
cooking spray. Place the foil tray on a platter or metal tray to
transport to the grill.
2. Place the salmon filet in the foil tray skin-side down (or
boned-side up if it is skinned). Squeeze lime juice over salmon
and sprinkle with white wine. Spread top of salmon with the mayonnaise.
3. In a small bowl, mix together kosher salt, onion powder, garlic
powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the
mixture evenly over the top of the salmon, then top with the sweet
paprika.
4. Place baking pan with foil tray on hot grill. Transfer the foil
tray to the hot grill. Cook in a hot covered grill for 10 minutes
per inch of thickness of the fish filet. Do not overcook or it will
be dry and unpalatable. Turning is not necessary. Salmon is done when
it turns a light pink color throughout and feels firm when pressed
gently with the back of a fork. Whitefish is done when it turns
opaque. This method works best with large, thick filets. Use a
spatula to lift the salmon away from the skin to serve. Garnish
with lime slices, if desired.
Note: If you are unable to grill the salmon, preheat your oven
to 475 F. Leave foil tray on the baking sheet and bake about
15 minutes, or until done.
Servings: 4
Serving Size: 180.9g
Lime Juice not included in this nutrition information.
Nutrition per Serving:
366 Calories, 194 Calories from Fat, 21.6g Total Fat, 4.4g Saturated Fat,
0g Trans Fat, 108mg Cholesterol, 404mg Sodium, 1.3g Total Carbs,
0.2g Dietary Fiber, 0.4g Sugars, 37.8g Protein
Vitamin A 2% - Vitamin C 11% - Calcium 3% - Iron 5%
No comments:
Post a Comment