Bamboo Salmon with Mango-Avocado Salsa

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  • Makes: 6 servings
  • Soak: 30 mins
  • Prep: 25 mins
  • Cook: 7 mins

Bamboo Salmon with Mango-Avocado Salsa

Directions

  1. Place the lime juice in container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.
  2. To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then cross into 1/2-inch squares, cutting to, but not through, the skin. Slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeno to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper
  3. Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.
  4. To serve, place 2 skewers on each serving plate and scoop a large spoonful of the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.
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Nutrition Facts (Bamboo Salmon with Mango-Avocado Salsa )

  • Per serving:
  • 395 kcal ,
  • 21 g fat
  • (3 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 62 mg chol. ,
  • 254 mg sodium ,
  • 26 g carb. ,
  • 6 g fiber ,
  • 16 g sugar ,
  • 25 g pro.
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