Grate peel from 1 lime. Squeeze juice from both to measure about 1/3 cup (75 mL). In a small bowl, stir juice with peel, honey, Dijon and salt until smooth.
Preheat barbecue and oil grill. Brush salmon with sauce. Grill, basting often, until a knife tip inserted into centre feels warm, about 5 minutes per side.
Nutrition (per serving)
Calories
277,
Protein
34 g,
Carbohydrates
9.6 g,
Fat
10.9 g,
Fibre
0.1 g,
Sodium
227 mg.
A slightly sweet citrus glaze gives an island taste to these gorgeous steaks.
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