Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 325 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Sodium | 393 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0.5 g |
| Protein | 34 g |
Servings and Times
| Servings | 2 |
| Marinating Time | 15-20 minutes |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Salmon filet, about 1 inch thick, cut into 2 pieces | 12 ounces |
| Dried coriander | ½ teaspoon |
| Chopped fresh mint | 2 tablespoons |
| Hot pepper oil (for a milder taste use olive oil) | ½ teaspoon |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Cooking spray |
| Lime, cut into wedges | ½ |
Directions
- Combine salmon, coriander, mint, and oil in a resealable plastic bag. Shake gently to coat. Marinate in refrigerator for 15-20 minutes.
- Prepare grill or indoor grill pan.
- Remove salmon from bag. Sprinkle with salt and pepper. Place on grill coated with cooking spray. Cook until done, about 5 minutes on each side. Serve with lime wedges.
Exchanges
4.5 medium-fat meats
Side Suggestions: Mango Salsa
Combine the following ingredients in a medium bowl: ½ cup peeled and diced ripe mango, ½ cup sliced bananas, 2 tablespoons chopped fresh mint, 1 tablespoon orange juice, ½ (8-ounce) can unsweetened pineapple chunks (drained), ½ seeded and finely chopped serrano chile. Stir well, cover, and refrigerate until ready to serve.
Side Suggestions: Jasmine Rice