Directions:
- Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers.
- In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 skewers (1-1/3 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.26 Kcal (654 kJ) | ||
| Calories from fat | 65.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 38.15mg | 13% | |
| Sodium | 220.66mg | 9% | |
| Potassium | 334.55mg | 7% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 17.21g | 34% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.05 Kcal (494 kJ) | ||
| Calories from fat | 49.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 11% | |
|---|---|---|---|
| Cholesterol | 28.82mg | 13% | |
| Sodium | 166.71mg | 9% | |
| Potassium | 252.75mg | 7% | |
| Total Carbs | 3.67g | 2% | |
| Sugars | 2g | 11% | |
| Dietary Fiber | 0.34g | 2% | |
| Protein | 13g | 34% | |
| Vitamin C | 5.1mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.5mg | 1% | |
* 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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