- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
