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Prep Time
15 mins
Total Time
20 mins
Serves
4

Ingredients

4
Wild Pacific Pink Salmon Fillets (1 lb/454 g), thawed
0
2 tbsp
olive oil, divided
30 mL
1/2 tsp
salt, divided
2 mL
1/4 tsp
pepper, divided
1 mL
1 tbsp
curry powder
15 mL
1/2 cup
plain yogourt
125 mL
1/2 cup
seeded and diced English cucumber
125 mL
2 tbsp
chopped fresh basil
30 mL
2 tbsp
chopped fresh mint
30 mL
1 tbsp
each lemon zest and juice
15 mL
1 1/2 tsp
sugar
7 mL

Method

Step 1
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.
Step 2
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.
Step 3
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.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
220
Fat:
11 g
Saturated Fat:
2 g
Carbs:
6 g
Fibre:
1 g
Cholesterol:
55 mg
Protein:
24 g
Sodium:
390 mg