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Soy-Salmon With Cilantro-Coconut Chutney

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1 fillet and 2 1/2 tablespoons chutney)

Ingredients

  • 3/4 cup beer
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 4 (6-ounce) salmon fillets
  • Vegetable cooking spray
  • Cilantro-Coconut Chutney

Nutrition Information

  • calories 359
  • caloriesfromfat 47 %
  • fat 18.8 g
  • satfat 5.4 g
  • monofat 7.5 g
  • polyfat 3.7 g
  • protein 37.6 g
  • carbohydrate 7.9 g
  • fiber 1.5 g
  • cholesterol 115 mg
  • iron 2.3 mg
  • sodium 422 mg
  • calcium 42 mg

How to Make It

  1. Combine first 7 ingredients in an 11 x 7-inch baking dish; stir well with a wire whisk. Add salmon, turning to coat. Cover and marinate in refrigerator 1 hour, turning occasionally.

  2. Remove salmon from dish, and discard marinade. Prepare grill. Place salmon on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with Cilantro-Coconut Chutney.