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.
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.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy