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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

No BBQ? On a greased, foil-lined baking sheet, broil fish in the middle of the oven for 5 to 6 min. or until cooked through.

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.

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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