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Add a photoI adapted this recipe from one in Steven Raichlen's The BBQ Bible. It come originally from a famous seafood restaurant in Rio de Janeiro. I served it along with Tuscan grilled rib eye steaks for a UCLA-BYU game watching party. UCLA was a winner and so was this Salmon recipe! Enjoy!
Ingredients
- 4 salmon fillets, 8 ounces each
- 6 cloves garlic, peeled
- 1/2 medium onion, roughly chopped
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 2 Tbsp ketchup
- 2 Tbsp paprika
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup chopped fresh basil (or cilantro)
Directions
- Combine all ingredients except the basil in a blender or food processor and process to a smooth puree. Add the basil or cilantro and pulse a few times until leaves are finely diced.
- Place the cleaned fillets in a baking dish coating both sides thoroughly with the marinade. Cover and refrigerate for at least 1 hour.
- Preheat the grill to high.
- Oil the grate and grill skin side down (if the fillets have skin) covered for 7-9 minutes depending on thickness. Flip and cook for another 3-4 minutes.
- Transfer to a serving platter and serve the fillets immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 363 | 63% |
| Total Fat 40.59g | 51% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 785mg | 33% |
| Potassium 886mg | 25% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.75g | 2% |
| Protein 41.56g | 66% |
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Menus and Pairings
Wine and Drink Pairings: Chardonnay
Reviews
September 27, 2015
This is a very delicious dish that every one will love and it's not hard to make that even a beginner like me can make it!!!I've cooked/tasted this recipe!
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