Salmon’s fresh flavour gets just a little boost from bottled oriental salad dressing, then it’s onto the barbecue. While the salmon grills, there’s lots of time to whip up a cool and crunchy cucumber salsa for a perfect, refreshing low-cal topper.
Glazed salmon with cucumber salsa
3
PREP TIME
10 min
Makes
4 servings
* PLUS Grilling Time: 10 minutes
Andreas Trauttmansdorff
Ingredients
- 3 tbsp Japanese or miso salad dressing
- 1 tbsp honey
- 4 salmon fillets , 180 g each
- 1 pinch salt
- 1 pinch pepper
- 1/3 English cucumber
- 1/2 pint cherry or grape tomatoes
- 4 green onions
- 1 tbsp rice wine or white-wine vinegar
- sesame seeds , optional
Instructions
- Lightly oil grill and heat barbecue to medium-high. Meanwhile, in a small bowl, stir dressing with honey. Lightly brush over salmon. Then generously sprinkle with salt and pepper. Place salmon, skin side down, on a plate. Save any mixture left in bowl.
- Slice cucumber in half lengthwise. Using a spoon, scrape out and discard seeds. Thinly slice. Place in a medium-size bowl. Coarsely chop tomatoes and stir into cucumber with onions, vinegar and more salt and pepper.
- Place fish, skin side up, on grill. Barbecue, covered, 6 minutes. Turn fish over and brush with remaining dressing. Discard dressing. Continue to barbecue, covered, until a knife tip inserted into centre of fillets feels warm, 4 to 5 more minutes. Remove salmon, leaving skin on grill, if you can. Place on plates or a large platter. Top with salsa. Sprinkle with sesame seeds. Good with steamed rice and green beans.
Nutrition (per serving)
- Calories
- 295,
- Protein
- 26.8 g,
- Carbohydrates
- 7.6 g,
- Fat
- 17.1 g,
- Fibre
- 1 g,
- Sodium
- 174 mg.
FILED UNDER: barbecue Dinner dinner party fish grill Healthy Recipes seafood world cuisine
