Indian style salmon that tastes great served over basmati rice, but anything you choose will work.
4 servings
Total Time: 50 minutes
Ingredients
- 1/2 cup low-fat plain yogurt
- 1 tablespoon canola oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 2 tablespoons cilantro, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 1-inch thick salmon steaks
- Lime wedges
Preparation
- Whisk together yogurt, oil, lime juice, honey, cilantro, ginger, garlic, salt and pepper in a shallow nonreactive dish,. Add fish steaks and turn to coat with marinade. Cover and marinate in the refrigerator for at least 30 minutes or up to 1 hour, turning once.
- Preheat grill.
- Coarsely grind pepper onto steaks and gently press in. Oil the grill (see Tip). Grill the steaks, turning once, until the fish is opaque, about 10 minutes. Serve immediately with lime wedges.
Tips & Notes
- To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Nutrition
Per serving: 268 calories; 16 g fat ( 3 g sat , 7 g mono ); 69 mg cholesterol; 5 g carbohydrates; 1 g added sugars; 24 g protein; 0 g fiber; 234 mg sodium; 503 mg potassium.
