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Curried Salmon Fillets

curry, salmon

4 salmon fillets (with skin); 1 1/2 pounds total
1/4 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon mild curry paste
pinch (each) salt and pepper
2 tablespoons chopped fresh coriander

Place salmon in shallow dish. Whisk together yogurt, lemon juice, curry paste, salt and pepper; pour over fish, turning to coat. Reserving yogurt mixture, place fillets, skin side down, on greased grill over medium-high heat. Close lid and cook, turning and brushing both sides with yogurt mixture halfway through, for 10 minutes per inch of thickness or until fish is opaque and flakes easily when tested with fork. Serve sprinkled with coriander.

Contributor: Canadian Living - June, 1999

Yield: 4 servings

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