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Honey and Curry Salmon on the Barbecue

May 30, 2013 - By Sophie Blais

Temps de lecture 2 minutes

Did you start cooking on your barbecue? I had my first barbecue and I was really expecting it! Usually, when we think “barbecue”, we think of a steak or a chicken breast, but I wanted to cook a recipe a little out of the ordinary! So here’s my honey and curry salmon recipe.

2 servings
383 calories / 30 g carbs / 18 g fat / 28 g protein / 4 g fiber

Ingredients
15 ml (1 tablespoon) honey
5 ml (1 teaspoon) old fashioned Dijon mustard
5 ml (1 teaspoon) curry powder
5 ml (1 teaspoon) olive oil
Juice from half a lemon
240 g (2 fillets) fresh salmon, skinless
2 grey shallots, finely chopped
2 garlic cloves, chopped
½ sweet potato, cubed
10 cauliflower florets
1/2 sweet red pepper, cubed
1 zucchini, sliced
5 ml (1 teaspoon) olive oil
Salt and pepper, to taste

Directions

  1. To prepare the marinade, mix together in a bowl the honey, Dijon mustard, curry powder, olive oil, and lemon juice.
  2. Add the salmon pieces, cover with plastic wrap, and marinate for about 20 minutes in the refrigerator.
  3. In a bowl, mix all the pieces of vegetables and sweet potatoes. Add 5 ml of olive oil, salt, and pepper.
  4. Cut two aluminum foil squares large enough to contain all the vegetables.
  5. Distribute the vegetables over the aluminum squares, and close them to cook en papillotes.
  6. Cook the vegetable papillotes on the barbecue’s upper grill for 15 minutes.
  7. After 5 minutes, add the salmon on the upper grill on aluminum foil or a BBQ cooking sheet.
  8. Add salt and pepper on your fillets, and everything should be ready in 10 minutes, depending on the thickness and desired doneness of the salmon fillets.

Bon appétit!

By Sophie Blais

Honey and Curry Salmon on the Barbecue is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2013

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