Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
349
Calories
21g
Protein
27g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup chopped cilantro
- 1/2 cup tequila
- 1/4 cup fresh lime juice
- 1/4 cup triple sec
- 1/4 cup extra virgin olive oil
- 2 teaspoons minced garlic
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 4 (6 ounce) salmon steaks or fillets
Directions
1
Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish.
2
Add salmon to marinade; turn several times to coat.
3
Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes.
4
Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness.
Recipe sourced from
fandom