email this pageIngredients
Marinade:
½ cup plain nonfat yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 (5- to 6-ounce) salmon fillets
1 cedar or alder grilling plank, soaked for 1 hour
½ teaspoon kosher salt
Instructions
½ cup plain nonfat yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 (5- to 6-ounce) salmon fillets
1 cedar or alder grilling plank, soaked for 1 hour
½ teaspoon kosher salt
1. Combine marinade ingredients in large zip-top plastic bag. Add fish; seal. Marinate in refrigerator at least 4 hours or overnight.
2. Preheat the grill.
3. Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
Recipe by Judith Dern, "Relish the Season," May 2007.
Nutritional Information
2. Preheat the grill.
3. Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
Recipe by Judith Dern, "Relish the Season," May 2007.
Per serving: 320 calories, 19g fat, 35g prot., 2g carbs., 0g fiber, 350mg sodium.
