Curry Grilled Salmon With Creamy Cucumber Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wild salmon is very lean. To prevent it from sticking, make sure to oil the barbecue before grilling. Ingredients:
4 wild pacific salmon fillets, thawed |
2 tablespoons olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 tablespoon curry powder |
1/2 cup plain yogurt |
1/2 english cucumber, seeded and diced |
2 tablespoons fresh basil, chopped |
2 tablespoons fresh mint, chopped |
1 tablespoon lemon zest |
1 tablespoon lemon juice |
1 1/2 teaspoons sugar |
Directions:
1. Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tablespoons olive oil. Season with 1/4 teaspoons salt and 1/8 pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
2. In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well.
3. Grill the salmon with the lid closed for 4 to 5 minutes or until it's just cooked through. Divide salmon among 4 plates, and top with 2 tablespoons yogurt sauce.
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