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Grilled Salmon with Fresh Lime Cream

grilled salmon with fresh lime cream Entree
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Grilled Salmon with Fresh Lime Cream
  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 6

Ingredients

Salmon

1
teaspoon grated lime peel
1/4
cup lime juice
2
tablespoons honey
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
2
teaspoons canola or soybean oil
1 1/2
lb salmon fillets, cut into 6 serving pieces
1/2
teaspoon salt

Lime Cream

1/3
cup fat-free mayonnaise
1
teaspoon grated lime peel
2
teaspoons lime juice

Directions

Hide Images
  • 1
    In small bowl, mix 1 teaspoon lime peel, 1/4 cup lime juice, honey, dill weed and oil.
  • 2
    In 8-inch square (2-quart) glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.
  • 3
    Brush grill rack with oil. Heat coals or gas grill for direct heat. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill. Cover and grill over medium heat 10 to 15 minutes or until salmon flakes easily with fork.
  • 4
    Meanwhile, in small bowl, mix all lime cream ingredients with wire whisk. Serve with salmon.

Expert Tips

  • Salmon is high in heart-friendly omega-3 fatty acids.
  • Serve with Spinach-Mango Salad, page 41.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
370mg
15%
Potassium
580mg
17%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
  • © 2012 General Mills

© 2018 ®/TM General Mills All Rights Reserved

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