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1 tbsp olive oil
2 tsp honey
1 tsp curry powder
1 tsp ground cumin
1/2 tsp carraway seeds
1/2 tsp salt
2 salmon fillets, each about 180 g
Oil grill and heat barbecue to medium-high. In a shallow dish, such as a pie plate, stir oil with honey, curry, cumin, caraway seeds and salt. Add salmon and turn to evenly coat.
Place salmon on grill. Barbecue with lid closed until a knife tip inserted into thickest part of fish comes out warm, 5 to 6 minutes per side. Remove to plates. Great with basmati rice and steamed asparagus.
Calories 363, Protein 29.8g, Carbohydrates 7.1g, Fat 23.6g, Fibre 0.4g, Sodium 657mg.
These fillets grill up with a fragrant golden crust and a light touch of curry. Pinches of caraway seeds make them unique and blend well with the curry.
Preheat grilling machine to medium-high. Place fish on grill. Grill with lid closed until a knife tip inserted into centre comes out warm, 5 minutes.