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Captain's Barbecued Salmon Fillets
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Nutrition Facts
Serving Size 286 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 1720 mg 72%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 15 g
Protein 25 g
Vitamin A 2% • Iron 6%
Vitamin C 110% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Captain's Barbecued Salmon Fillets
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Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

8 salmon fillets
1/2 cup(s) Hill Country Fare Canola Oil
1 cup(s) hot barbecue sauce
1 Tsp ginger, minced
1 Tbsp sugar
1 cup(s) soy sauce
2 Tsp liquid smoke
8 dill sprigs
1 cup(s) dry white wine
2 kiwi, peeled and sliced
1 Tsp freshly ground pepper
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Instructions

1
Combine sugar, ginger, soy sauce, liquid smoke and dry white wine; stir well.
2
Pour over fillets and marinate for 20 minutes.
3
Dredge marinated fillets in oil and place on a greased grill topper.
4
Grill over hot coals for 4 minutes and turn.
5
Grill fillets for 4 minutes, brush both sides with barbecue sauce, and then cook for an additional 1-2 minutes to set and heat sauce.
6
Place each fillet on a plate, garnished with fanned kiwi slices and dill sprigs. Season to taste with ground pepper.

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