Recipes
Curry-Mustard Grilled Sockeye Salmon
4 servings
20 minutes total
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Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons spicy brown mustard
- ½ teaspoon curry powder
- 4 (6 oz) sockeye salmon fillets, skin removed (about 1 ½ lb)
- Cooking spray
- 1 tablespoon fresh cilantro
Steps
- Preheat grill (or grill pan) on medium. Combine brown sugar, mustard, and curry powder. Coat salmon with spray (wash hands).
- Grill salmon 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Brush with mustard glaze during last minute of cook time. Chop cilantro finely and sprinkle on fish; serve.
Other Preparation Methods
- Bake: Preheat oven to 400°F. Arrange 4 (6 oz) sockeye salmon fillets, skin removed (about 1 ½ lb) on foil-lined baking sheet; season with ½ teaspoon kosher salt. Combine 1 tablespoon each canola oil, brown sugar, and ancho (or chili) powder; coat salmon with mixture (wash hands). Bake 10–12 minutes until centers of fillets flake easily and are 145°F.
- Sauté: Melt ¼ cup lemon-herb butter in large sauté pan on medium. Season 4 (6 oz) sockeye salmon fillets, skin removed (about 1 ½ lb) with ½ teaspoon each kosher salt and dried dill (wash hands); add salmon to pan and cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve with lemon wedges.
Amount per ¼ recipe serving: Calories 270, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 85mg, Sodium 230mg, Total Carb 10g, Fiber 0g, Total Sugar 10g, (Incl. 10g Added Sugars), Protein 37g, Vitamin D 120%, Calc 2%, Iron 6%, Potassium 15%