4 Salmon Fillets (1 lb/454 g)
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
1 tbsp Curry Powder
1/2 cup plain yogourt
1/2 cup seeded and diced English cucumber
2 tbsp fresh Basil, chopped
2 tbsp fresh Mint, chopped
1 tbsp each lemon zest and juice
1 1/2 tsp sugar
Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well.
Grill the salmon with the lid closed for 4 to 5 min. or until it’s just cooked through. Divide salmon among 4 plates and top with 2 tbsp yogurt sauce.
1/3 cup sugar free honey
1 TBS. toasted sesame oil
1 TBS. soy sauce
1 TBS. freshly grated ginger
1/2 teaspoons toasted sesame seeds
All the above to be combined and whisked until smooth