Curry Grilled Salmon with Creamy Cucumber Sauce

  • Prep Time 15 min
  • Total Time 20 min
  • 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.

Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 220
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbs 6 g
  • Protein 24 g
  • Cholesterol 55 mg
  • Fibre 1 g
  • Sodium 390 mg