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2 ounces baby Swiss cheese (1/5 bar)
1 1/2 pounds fresh salmon (ask for skin to be removed)
1/2 cup barbecue sauce
2 tablespoons extra virgin olive oil
1 tablespoon roasted garlic
1. Preheat 2-sided tabletop grill. Cut cheese into 8 thin slices.
2. Cut salmon into 4 portions; then butterfly salmon. (To butterfly, lay salmon flat. Slice through center of salmon, leaving 1/2-inch uncut to hold top and bottom slices together.) Place cheese inside salmon; fold closed (wash hands). Combine barbecue sauce, olive oil, and garlic in shallow bowl.
3. Dip bottom of salmon into barbecue mixture; place on grill (wash hands). Spoon remaining barbecue mixture over top of salmon. Close lid and grill 3-4 minutes or until cheese melts and fish is opaque and separates easily with a fork. Serve.
CALORIES (per 1/4 recipe) 470kcal; FAT 30g; CHOL 115mg;SODIUM 580mg; CARB 10g; FIBER 0g; PROTEIN 38g;VIT A 8%; VIT C 10%; CALC 15%; IRON 4%