Product Recall:Various Brands of Vegetable Products

Curry Grilled Salmon with Creamy Cucumber Sauce

Prep time: 15min
Total time: 20min
Serves 4
Wild Pacific Pink Salmon Fillets (1 lb/454 g), thawed
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
fresh Basil, chopped
30 mL
2 tbsp
fresh Mint, chopped
30 mL
1 tbsp
each lemon zest and juice
15 mL
1 1/2 tsp
7 mL
1/4 of the recipe
11 g
saturated fat
2 g
6 g
24 g
55 mg
1 g
390 mg


  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.

  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.

  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.


No BBQ? On a greased, foil-lined baking sheet, broil fish in the middle of the oven for 5 to 6 min. or until cooked through.