Moroccan salmon
1
- Prep Time5 min
- Total Time5 min
- Makes2 servings
Ingredients
1 tbsp olive oil
2 tsp honey
1 tsp curry powder
1 tsp ground cumin
1/2 tsp carraway seeds
1/2 tsp salt
2 salmon fillets, each about 180 g
Instructions
Oil grill and heat barbecue to medium-high. In a shallow dish, such as a pie plate, stir oil with honey, curry, cumin, caraway seeds and salt. Add salmon and turn to evenly coat.
Place salmon on grill. Barbecue with lid closed until a knife tip inserted into thickest part of fish comes out warm, 5 to 6 minutes per side. Remove to plates. Great with basmati rice and steamed asparagus.
Nutrition (per serving)
Calories 363, Protein 29.8g, Carbohydrates 7.1g, Fat 23.6g, Fibre 0.4g, Sodium 657mg.
These fillets grill up with a fragrant golden crust and a light touch of curry. Pinches of caraway seeds make them unique and blend well with the curry.
Indoor Sizzle
Preheat grilling machine to medium-high. Place fish on grill. Grill with lid closed until a knife tip inserted into centre comes out warm, 5 minutes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.