Curry Grilled Salmon with Creamy Cucumber Sauce
Prep Time
Cooking Mode
4 Wild Pacific Pink Salmon Fillets (1 lb/454 g), thawed
2 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp pepper, divided
1 tbsp curry powder
½ cup plain yogourt
½ cup seeded and diced English cucumber
2 tbsp chopped fresh basil
2 tbsp chopped fresh mint
1 tbsp each lemon zest and juice
1 ½ tsp sugar
4 Wild Pacific Pink Salmon Fillets (1 lb/454 g), thawed
2 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp pepper, divided
1 tbsp curry powder
½ cup plain yogourt
½ cup seeded and diced English cucumber
2 tbsp chopped fresh basil
2 tbsp chopped fresh mint
1 tbsp each lemon zest and juice
1 ½ tsp sugar
Directions
1Heat 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.
2In 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.
3Grill 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
1
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
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Personal Note
Personal Note
