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Ingredients
| lowfat plain yogurt: 1/3 cup |
| ginger (minced): 4 tsp |
| garlic: 2 cloves (minced) |
| lime juice: 2 Tbl |
| canola oil - for salads, woks and light frying: 2 Tbl |
| honey: 1 Tbl |
| salt: 1/2 tsp (to taste) |
| black pepper: 1/2 tsp (fresh ground//to taste) |
| fresh peppermint: 1/2 cup (chopped) |
| green onions - spring or scallion (chopped): 1 Tbl |
| pink salmon: 1 lb |
Lime-ginger Marinade & Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Whisk 1/3 yogurt, minced fresh ginger, minced garlic, lime juice, canola oil, honey, salt and pepper to taste.
- Use 2 tbsp of the yogurt mixture to marinate salmon.
- Cover and marinate in the refrigerator for 20 to 30 minutes.
- Meanwhile, stir 1/2 cup chopped fresh mint and 1 Tbsp chopped scallion into the remaining yogurt mixture for sauce.
- While salmon marinates, heat grill to medium-high.
- Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
- Do not spray a hot grill with cooking spray; it could cause an explosion.
- Place salmon pieces skin side up, on grill.
- Close lid and cook for 4 minute.
- Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
- Serve the salmon with the sauce and lime wedges.