Curried Salmon Fillets
There is just a wisp of curry on these fillets. Serve with new potatoes, sugar snap peas and sprouts.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 232 |
| pro | 31 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 87 mg |
| sodium | 78 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 2% |
| vit C | 1% |
| folate | 17% |
-
4 salmon fillets (with skin), 1-1/2 lb (750 g) total
1/4 cup (50 mL) plain yogurt
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) mild curry paste
Pinch each salt and pepper
2 tbsp (25 mL) chopped fresh coriander
Preparation:
Place salmon in shallow dish. Whisk together yogurt, lemon juice, curry paste, salt and pepper; pour over fish, turning to coat.
Reserving yogurt mixture, place fillets, skin side down, on greased grill over medium-high heat. Close lid and cook, turning and brushing both sides with yogurt mixture halfway through, for 10 minutes per inch (2.5 cm) of thickness or until fish is opaque and flakes easily when tested with fork. Serve sprinkled with coriander.
Source
© CanadianLiving.com
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