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Ingredientes
- 1/4 c. Nonfat plain yogurt
- 2 Tbsp. Finely minced fresh ginger
- 2 x Cloves garlic, finely minced
- 2 Tbsp. Fresh lime juice
- 1 Tbsp. Freshly grated lime zest
- 1 Tbsp. Honey
- 1 Tbsp. Canola oil
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1 1/4 lb Salmon fillet, 1-inch thick, cut into 4 pcs, skin on, pin bones removed Watercress & Pickled Ginger Salad, untossed Lime wedges for garnish
Direcciones
- 1. In a small bowl, whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper. Place salmon in a shallow glass dish and pour marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 min, turning once or possibly twice.
- 2. Meanwhile, prepare a charcoal fire or possibly preheat a gas grill. (Don't use a grill pan; salmon will stick.)
- 3. Using a long-handled barbecue brush, coat the grill rack with oil. Place salmon, skin-side up, on the grill. Cook for 5 min. Using 2 metal spatulas, carefully turn the salmon pcs over and cook just till opaque in the center, 4 to 6 min longer. With 2 spatulas, remove salmon from the grill. Slip off the skin.
- 4. Toss watercress salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 203 | 57% |
| Total Fat 22.6g | 28% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 78mg | 26% |
| Sodium 387mg | 16% |
| Potassium 588mg | 17% |
| Total Carbs 7.48g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.74g | 4% |
| Protein 30.05g | 48% |
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