Skip to main content
Close

Print This Recipe

Grilled Salmon and Endives with Turmeric-Shallot Sauce

One Star Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    10 minutes

Ingredients

1 cup plain low-fat yogurt
2 Tbsp. finely minced shallots
1 clove garlic, finely minced
2 tsp. grated lemon zest
1 tsp. turmeric
4 (6 oz.) salmon steaks
4 tsp. canola oil
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
4 Belgian endives, well cleaned, halved lengthwise
Grilled Salmon and Endives with Turmeric-Shallot Sauce

Directions

1. In a small bowl, stir together yogurt, shallots, garlic, lemon zest, and turmeric. Set aside.
2. Preheat grill to medium-high. Examine steaks for pin bones by rubbing fingers over surface; remove any bones with tweezers.
3. Brush salmon with half the oil and season with salt and pepper. If outer layer of endive leaves is wilted, remove and discard. Brush endives with remaining oil and season with salt. Grill salmon until cooked through, about 4 to 5 minutes on each side. Grill endives until lightly charred and tender, about 3 to 5 minutes on each side.
4. Divide salmon and endives among 4 plates and serve with turmeric sauce on the side.
Source: Hannaford fresh Magazine, May - June 2015

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 410 kcal (21%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 3 g (15%)
Cholesterol 95 mg (32%)
Sodium 350 mg (15%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 16 g (64%)
Protein 42 g (70%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading