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Level
very easy
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.

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Nutritional Facts

Per:
Calories:
220
Fat:
11
Saturated Fat:
2
Monounsaturated Fats:
Trans:
Trans:
Carbs:
6
Fibre:
1
Sugar:
0
Sugar Alcohols:
Cholesterol:
55 mg
Protein:
24
Iron:
Sodium:
390 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: