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Salmon Steaks with Mango Chile Sauce
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    Salmon Steaks with Mango Chile Sauce

  • 4 eight-ounce salmon steaks, 1 inch thick
  • 1 cup Barbecue Dry Rub
  • 1 1/2 cups Mango-Chile Sauce
  • 1. Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
    2. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve. Dry Rub

  • 1/4 cup ground paprika
  • 1/4 cup coriander seed, toasted and crushed
  • 1/4 cup cumin seed, toasted and crushed
  • 1/4 cup light-brown sugar
  • Salt and pepper to taste
  • Combine the ingredients in a small mixing bowl. Generously coat fish fillets, chicken, or meat with the dry rub before cooking.
    Yields: 1 cup Mango-Chile Sauce:

  • 1 cup puréed mango (about 2 mangoes)
  • 1/4 cup freshly squeezed lime juice
  • 2 teaspoons minced jalapeño pepper
  • 1/4 cup chopped fresh cilantro
  • Combine all ingredients in a small bowl, and mix well.
    Yields: 1 1/2 cup

    From: Culinaria Online
    Posted By:
    Post Date:

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