Soy-Salmon With Cilantro-Coconut Chutney

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 1 fillet and 2 1/2 tablespoons chutney)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 47%
  • Fat: 18.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 3.7g
  • Protein: 37.6g
  • Carbohydrate: 7.9g
  • Fiber: 1.5g
  • Cholesterol: 115mg
  • Iron: 2.3mg
  • Sodium: 422mg
  • Calcium: 42mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Soy-Salmon With Cilantro-Coconut Chutney Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy