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Mesquite-Grilled Salmon With Crispy Crumb Crust Recipe
|Bread crumbs||5 Cup (80 tbs) (Made From Slightly Stale Bread)|
|Salmon fillets||48 Ounce, skin removed, and cut 1 inch thick (Six 8 Ounce Each Pieces)|
|Freshly ground black pepper||To Taste|
|Egg white||1 , lightly beaten|
|Olive oil||2 Tablespoon|
|Lemon wedges||4 (For Serving)|
Serving size: Complete recipe
Calories 2478 Calories from Fat 755
% Daily Value*
Total Fat 85 g130.1%
Saturated Fat 13.4 g66.8%
Trans Fat 0 g
Cholesterol 707.6 mg
Sodium 2929.8 mg122.1%
Total Carbohydrates 118 g39.3%
Dietary Fiber 7 g27.8%
Sugars 10.1 g
Protein 295 g590.5%
Vitamin A 32.1% Vitamin C 35.7%
Calcium 54.2% Iron 108.8%
*Based on a 2000 Calorie diet
Soak a handful of mesquite chips in water for at least 30 minutes, then drain.
Place bread crumbs in a shallow dish.
Wipe salmon and season to taste with salt and pepper.
Brush both sides with egg white and dip into crumbs, pressing so they adhere.
Drizzle top lightly with olive oil.
(Salmon may be refrigerated loosely covered with foil up to 6 hours.
Bring to room temperature 1 hour before grilling.) When coals are hot, add mesquite chips.
Grill the salmon, covered with the lid of the grill to impart a smokier flavor and to keep the coals from flaring up, for 2 to 3 minutes on each side, until almost cooked through but still slightly translucent in the center.
Fish will continue to cook after it's removed from the heat.