| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 4 | servings | |
INGREDIENTS
| 4 | Salmon steaks; 1" thick – (8 oz ea) | |
| === BARBECUE DRY RUB === | ||
| 1/4 | c | Ground paprika |
| 1/4 | c | Toasted coriander seed; crushed |
| 1/4 | c | Toasted cumin seed; crushed |
| 1/4 | c | Light brown sugar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === MANGO-CHILE SAUCE === | ||
| 1 | c | Pureed mango |
| 1/4 | c | Fresh lemon juice |
| 2 | ts | Minced jalapeño pepper |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
Make the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 cup) Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched grill marks into each side by turning steaks ninety degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Make the Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well. Top finished steaks with Mango-Chile Sauce, and serve. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 38 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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