Directions:
- In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.
- Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
- Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.96 Kcal (2332 kJ) | ||
| Calories from fat | 237.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.38g | 41% | |
|---|---|---|---|
| Cholesterol | 146.28mg | 49% | |
| Sodium | 242.98mg | 10% | |
| Potassium | 1366.31mg | 29% | |
| Total Carbs | 9.08g | 3% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 67.29g | 135% | |
| Vitamin C | 52.3mg | 87% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.87 Kcal (506 kJ) | ||
| Calories from fat | 51.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 41% | |
|---|---|---|---|
| Cholesterol | 31.74mg | 49% | |
| Sodium | 52.73mg | 10% | |
| Potassium | 296.51mg | 29% | |
| Total Carbs | 1.97g | 3% | |
| Sugars | 0.73g | 14% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 14.6g | 135% | |
| Vitamin C | 11.4mg | 87% | |
| Calcium | 8.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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