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Nutrition Facts
Serving Size 200 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 0
% Daily Value*
Total Fat 23 g 29%
Saturated Fat 3.5 g 18%
Trans Fat 0 g
Cholesterol 75 mg 25%
Sodium 400 mg 17%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 30 g
Vitamin A 0% • Iron 6%
Vitamin C 0% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Sockeye Salmon with Horseradish Yogurt Sauce

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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb Wild Alaskan Sockeye Salmon
4 Tbsp extra virgin olive oil
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
1 cup(s) plain greek yogurt
2 Tbsp lemon, juiced
1 Tsp garlic, minced
1 Tbsp Dijon mustard
1 Tbsp fresh horseradish, grated
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Instructions

1
Preheat grill to medium-high heat, around 350ºF.
2
Brush salmon on both sides with olive oil and season with salt and pepper.
3
Oil the grill liberally with non-stick spray or oiled cloth and place salmon flesh side down/skin side up.
4
Grill 3 to 5 minutes then rotate 45º and cook an additional 3 to 5 minutes or until salmon has grill marks.
5
Flip salmon over and finish cooking skin side down until flaky and the internal temperature reads at least 145ºF. While salmon is grilling make the yogurt sauce.
6
In a bowl combine yogurt, lemon juice, garlic, Dijon mustard and horseradish. Whisk to combine until well blended, season with salt and pepper to taste.
7
Allow salmon to rest 10 minutes before serving with yogurt sauce.
8
Refrigerate any unused portion of sauce for up to 1 week.
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