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Barbecued Salmon with Mango-Chile Sauce

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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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