- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 4
- Wild Pacific Pink Salmon Fillets (1 lb/454 g), thawed
- 0
- 2 tbsp
- olive oil, divided
- 30 mL
- 1/2 tsp
- salt, divided
- 2 mL
- 1/4 tsp
- pepper, divided
- 1 mL
- 1 tbsp
- curry powder
- 15 mL
- 1/2 cup
- plain yogourt
- 125 mL
- 1/2 cup
- seeded and diced English cucumber
- 125 mL
- 2 tbsp
- chopped fresh basil
- 30 mL
- 2 tbsp
- chopped fresh mint
- 30 mL
- 1 tbsp
- each lemon zest and juice
- 15 mL
- 1 1/2 tsp
- sugar
- 7 mL
Directions
Step 1
Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tbsp (15 mL) olive oil. Season with 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
Step 2
In a bowl, combine the yogourt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well.
Step 3
Grill the salmon with the lid closed for 4 to 5 min. or until it’s just cooked through. Divide salmon among 4 plates and top with 2 tbsp (30 mL) yogourt sauce.
Tip
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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 220
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 24 g
- Sodium:
- 390 mg
