Directions:
- Place salmon cutlet on low to medium temperature BBQ plate.
- Squeeze one lemon half over cutlet.
- Sprinkle with freshly ground pepper.
- Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
- Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
- Once the dish is cooked plate up and pour over the sauce.
- Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
- Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.36 Kcal (311 kJ) | ||
| Calories from fat | 23.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 4% | |
|---|---|---|---|
| Cholesterol | 9.1mg | 3% | |
| Sodium | 43.77mg | 2% | |
| Potassium | 319.89mg | 7% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 40mg | 67% | |
| Iron | 1.9mg | 11% | |
| Calcium | 131.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 49.82 Kcal (209 kJ) | ||
| Calories from fat | 15.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 4% | |
|---|---|---|---|
| Cholesterol | 6.1mg | 3% | |
| Sodium | 29.32mg | 2% | |
| Potassium | 214.32mg | 7% | |
| Total Carbs | 7.65g | 4% | |
| Sugars | 3.68g | 22% | |
| Dietary Fiber | 1.78g | 11% | |
| Protein | 2.35g | 7% | |
| Vitamin C | 26.8mg | 67% | |
| Iron | 1.3mg | 11% | |
| Calcium | 88mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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