Shrimp and Ziti Pasta
Curried Plank-Grilled Salmon
The curry-seasoned marinade and refreshing cucumber-mango relish give grilled fish a decidedly international flair.
Be sure to use a food-grade cedar or alder plank suitable for cooking. You can find them at some gourmet stores or online.
Ingredients
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Marinade:
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1/2 cup plain nonfat yogurt
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1 tablespoon freshly grated ginger
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2 garlic clove, minced
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1 teaspoon curry powder
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1 teaspoon ground cumin
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1/8 teaspoon cayenne pepper
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Fish:
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4 salmon fillets (5 to 6 oz.)
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1 cedar or alder grilling plank, soaked for 1 hour
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1/2 teaspoon kosher salt
Instructions
- Combine marinade ingredients in large zip-top plastic bag. Add fish; seal. Marinate in refrigerator at least 4 hours or overnight.
- Preheat one side of the grill.
- Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on unlit side of grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish.
Recipe by Judith Dern
Nutritional Info (per serving)
- Calories 590
- Fat 25g
- Saturated Fat 4g
- Polyunsaturated Fat 10g
- Monounsaturated Fat 8g
- Cholesterol 220mg
- Sodium 490mg
- Potassium 2050mg
- Carbohydrates 4g
- Fiber 0g
- Sugars 2g
- Protein 80g
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