| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Salads, Main dish | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Nonfat plain yogurt |
| 2 | tb | Finely chopped fresh ginger |
| 2 | Cloves garlic, finely chopped | |
| 2 | tb | Fresh lime juice |
| 1 | tb | Freshly grated lime zest |
| 1 | tb | Honey |
| 1 | tb | Canola oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 1/4 | lb | Salmon fillet, 1-inch thick, cut into 4 pieces, skin on, pin bones removed |
| Watercress & Pickled Ginger Salad, untossed | ||
| Lime wedges for garnish |
INSTRUCTIONS
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 minutes, turning once or twice. 2. Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not 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 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes 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. Per serving: 325 Cal, 31G Pro, 16.0 G Fat, 15 G Carb, 430 MG Sod, 78 MG Chol, 1.0 G Fiber Reprinted from EatingWell website: http://www.eatingwell.com/recipes/ Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 15, 1998
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