There is just a wisp of curry on these fillets. Serve with new potatoes, sugar snap peas and sprouts.
Measure the fish before grilling. You can count on 10 minutes cooking time per inch (2.5 cm) of thickness.
- Portion size 8 servings
- Credits : Barbecue Plus: 2005
- 8 salmon fillets (with skin), 1-1/2 lb (750 g) total
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons mild curry paste
- 1/4 teaspoon each salt and pepper
- 1/4 cup chopped fresh coriander
MethodPlace salmon in shallow dish. Whisk together yogurt, lemon juice, curry paste, salt and pepper; pour over fish, turning to coat.
Reserving yogurt mixture, place fish, skin side down, on greased grill over medium-high heat. Close lid and grill for 5 minutes; brush top with yogurt mixture.
Turn and grill until fish is opaque and flakes easily when tested with fork, about 7 minutes longer. Serve sprinkled with coriander.
Nutritional facts Per serving: about
- Sodium 78 mg
- Protein 31 g
- Calories 232.0
- Total fat 10 g
- Cholesterol 87 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 10.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 1.0