Salmon With Orange Curry Sauce

1. Brush the fish lightly with oil; then sprinkle with salt and pepper.

2. Barbecue on a grill or broil 4 to 5 inches from heat for 5 to 7 minutes on each side, or until fish flakes easily with a fork.

3. Brush occasionally with additional oil.

4. Meanwhile, to make sauce, combine the mayonnaise, ketchup, orange peel, orange juice, and curry powder.

5. Serve the sauce with the fish.

6. Garnish with orange wedges and cilantro sprigs.

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Nutrient	Quantity
Total fats	78.8077 g
Protein	360.0435 g
Carbohydrates	4.3844 g
Energy	2261.1103 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8651 g
Water	1557.5823 g
Aspartic acid	0.0408 g
Calcium, Ca	2148.7732 mg
Lutein + zeaxanthin	92.305 g
Fiber, total dietary	0.508 g
Fatty acids, total saturated 22:0	0.1201 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	67.81 g
Niacin	20.1256 mg
Vitamin A, RAE	561.8512 g
Arginine	0.0239 g
Riboflavin	2.7333 mg
Fatty acids, total polyunsaturated 15:0	0.0087 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0013 g
Fatty acids, total saturated 20:1	0.2176 g
Glutamic acid	0.0286 g
Sodium, Na	2625.6395 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0813 g
Total lipid (fat)	78.8077 g
Manganese, Mn	0.0599 mg
Fructose	0.004 g
Proline	0.0232 g
Fatty acids, total saturated 16:0	9.2589 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.0031 g
Choline, total	1197.2023 mg
Sugars, total	3.319 g
Serine	0.0084 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.0157 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.1969 mg
Selenium, Se	308.9127 g
Ash	25.5194 g
Fatty acids, total saturated 18:1 undifferentiated	51.757 g
Pantothenic acid	0.184 mg
Phenylalanine	0.008 g
Copper, Cu	4.5894 mg
Betaine	0.144 mg
Thiamin	2.2252 mg
Retinol	552.7012 g
Methionine	0.0034 g
Iron, Fe	25.5517 mg
Carbohydrate, by difference	4.3844 g
Phosphorus, P	3298.2624 mg
Folate, total	283.8306 g
Tocopherol, gamma	0.0058 mg
Fatty acids, total saturated 4:0	0.0001 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	0.0112 g
Cholesterol	964.0887 mg
Valine	0.0102 g
Fatty acids, total saturated 18:2 undifferentiated	7.0416 g
Glycine	0.0138 g
Carotene, alpha	2.685 g
Glucose (dextrose)	0.0057 g
Fatty acids, total saturated 14:0	0.0676 g
Zinc, Zn	18.2994 mg
Isoleucine	0.0076 g
Fatty acids, total polyunsaturated	10.0827 g
Leucine	0.0101 g
Vitamin A, IU	2014.1074 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	283.8306 g
Tryptophan	0.0019 g
Vitamin C, total ascorbic acid	19.4935 mg
Galactose	0.001 g
Fatty acids, total polyunsaturated 18:1 c	0.0437 g
Fatty acids, total saturated 20:0	0.1131 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.0044 g
Vitamin B-12	18.3422 g
Vitamin K (phylloquinone)	95.7813 g
Fatty acids, total saturated	11.6634 g
Histidine	0.0037 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0001 g
Fatty acids, total monounsaturated	53.0556 g
Threonine	0.0053 g
Folate, food	283.8306 g
Fatty acids, total polyunsaturated 17:0	0.0348 g
Fatty acids, total polyunsaturated 24:0	0.0418 g
Cryptoxanthin, beta	66.31 g
Vitamin E (alpha-tocopherol)	13.0294 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	371.5825 mg
Lysine	0.0098 g
Potassium, K	4306.0411 mg
Cystine	0.0034 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	2 tablespoons	13.95	3.224	0.062
Orange	2 teaspoons	3.525	0.8812	0.009
Mayonnaise	0.75 cup	628.14	0	69.6
Curry powder	0.25 teaspoon	1.625	0.2792	0.07
ketchup	0.25 cup	1613.8703	0	9.0667
salt pepper	0	1613.8703	0	9.0667
salmon steak	4	1613.8703	0	9.0667
cilantro stem	0	1613.8703	0	9.0667
vegetable oil enough	0	1613.8703	0	9.0667