Three ingredients you probably already have on hand—curry powder, yogurt and lemon juice—meld into a mouthwatering sauce that transforms simple grilled salmon. This healthy and easy dinner recipe comes together in just 20 minutes.
Nutrition per serving may change if servings are adjusted.
1¼ pounds sustainable wild or farmed salmon, cut into 4 portions
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup sliced cucumber
2 tablespoons chopped fresh cilantro
2 tablespoons minced shallot
½ cup low-fat plain yogurt
2 tablespoons lemon juice
¼ teaspoon curry powder
Preheat grill to medium-high.
Brush salmon with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper.
Oil the grill rack (see Tip). Grill the salmon, turning once, until just cooked through, about 6 minutes.
Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and ⅛ teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining ⅛ teaspoon each salt and pepper in a small bowl.
Serve the salmon with the yogurt sauce and the cucumber salad.
Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
Serving size: 4 oz. salmon, 2 Tbsp. yogurt and 2 Tbsp. cucumbers
258 calories;13 g fat(3 g sat); 0 g fiber; 4 g carbohydrates; 30 g protein; 25 mcg folate; 68 mg cholesterol; 3 g sugars; 0 g added sugars; 326 IU vitamin A; 6 mg vitamin C; 117 mg calcium; 1 mg iron; 383 mg sodium; 650 mg potassium