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Nutrition Facts
Serving Size 155 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 160
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 370 mg 15%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 27 g
Vitamin A 4% • Iron 6%
Vitamin C 6% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Keta Salmon With Tarragon-Caper Sauce

Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) H-E-B Extra Virgin Olive Oil
1 Lb keta salmon fillets
1/4 Tsp salt
1/4 Tsp black pepper
1 shallots
1 1/2 Tbsp lemon, juiced
1 Tbsp fresh chives, chopped
1 Tbsp fresh tarragon, chopped
1 Tbsp H-E-B Non Pareil Capers, drained
1/2 Tsp H-E-B Dijon Mustard
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Instructions

1
Heat charcoal for 30 minutes until covered with a light layer of gray ash or heat gas grill on high for 10 minutes with lid closed.
2
Oil grill grate well to prevent fish from sticking.
3
Cut salmon into 4 portions and season both sides with salt and pepper.
4
Place shallots, lemon juice, chives, salt, black pepper, tarragon, capers and mustard in blender or food processor.
5
Pulse for 30 seconds until smooth and set aside.
6
Grill salmon 4 inches above medium heat.
7
Cook fillets 5-6 minutes per side until internal temperature is 150°F, or when the center has turned from translucent to opaque (white). Thicker pieces may take longer to cook.
8
Place salmon on plates and drizzle with sauce. Serve immediately.

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