Saturday, November 9, 2013

Barbecued Salmon

For a delicious change of pace at dinnertime in the spring, I tried this Barbecued Salmon from Taste of Home's Country Woman magazine. The salty, meaty salmon is dressed with a barbecue sauce flavored by lime, garlic and chili. If you have most of the ingredients in your pantry (rice wine vinegar, chili sauce), this can be an economical dish -- especially if you buy frozen salmon fillets.

2/3 cup barbecue sauce
2 tablespoons brown sugar
2 tablespoons garlic chili sauce (or add a minced garlic clove to regular chili sauce)
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 teaspoon soy sauce
4 salmon fillets
1 tablespoon minced fresh cilantro (can omit)

In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving.

To grill: Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat -- or broil 3-4 in. from the heat, as I did -- for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture.

Top with reserved sauce; sprinkle with cilantro. Yield: 4 servings.

Nutrition facts: 1 serving equals 383 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 785 mg sodium, 15 g carbohydrate, 1 g fiber, 35 g protein.

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