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Ingredientes
- 24 ounce salmon fillets with skin
- 1/2 c. plain yogurt
- 1 Tbsp. minced fresh parsley or possibly cilantro
- 1 Tbsp. lemon juice
- 1 x Clove garlic chopped
- 2 tsp chopped ginger
- 1 tsp grnd cumin
- 3/4 tsp paprika or possibly substitute
- 1/2 tsp turmeric
- 1 pch salt
- 1 pch pepper
Direcciones
- 1. Place salmon fillets, skin side down, in shallow glass dish. Pull out any small bones.
- Whisk together yogurt, coriander, lemon juice, garlic, ginger, cumin, paprika (or possibly substitute), turmeric, salt, and pepper; pour over salmon.
- Cover and marinate in refrigerator for at least 4 hrs or possibly up to 24 hrs.
- 2. Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat; cook for 5 min. Turn and baste with marinade; cook for 4 to 6 min or possibly till fish flakes easily when tested with fork.
- NOTES : To quote the recipe book description, "Appealing Indian flavours are inthe yogurt mix which both marinates the fish and turns into a golden brown baked-on coating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 216 | 57% |
| Total Fat 24.04g | 30% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 155mg | 6% |
| Potassium 707mg | 20% |
| Total Carbs 2.84g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.61g | 1% |
| Protein 36.07g | 58% |
