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Southwest Roasted Salmon Corn
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
Grilled Salmon Fillet, Asparagus and Onions
Prep and Cook Time: 26 minutes
Yield: Makes 6 servings
Ingredients:
1/2
teaspoon paprika
6
salmon fillets (6 to 8 ounces each)
1/3
cup bottled honey-Dijon marinade or barbecue sauce
1
bunch (about 1 pound) fresh asparagus spears, ends trimmed
1
large red or sweet onion, cut into 1/4-inch slices
1
tablespoon olive oil
Salt and black pepper
Preparation:
1.
Prepare grill for direct grilling. Sprinkle paprika over salmon fillets. Brush marinade over salmon; let stand at room temperature 15 minutes.
2.
Brush asparagus and onion slices with olive oil; season to taste with salt and pepper.
3.
Place salmon, skin side down, in center of grid over medium coals. Arrange asparagus spears and onion slices around salmon. Grill salmon and vegetables on covered grill 5 minutes. Turn salmon, asparagus and onion slices. Grill 5 to 6 minutes more or until salmon flakes when tested with a fork and vegetables are crisp-tender. Separate onion slices into rings; arrange over asparagus.
Nutritional Information:
| Serving Size: 1 salmon fillet with 3/4 cup asparagus and onion mixture | |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Cholesterol | 86 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 30 % |
| Calories | 255 |
| Protein | 35 g |
| Sodium | 483 mg |
Dietary Exchange:
| Meat | 4 |
| Vegetable | 1 |
This recipe appears in:
Fish
