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Ingredients25 m servings 378 cals
Original recipe yields 4 servings
- Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.
- Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice rolls in half and toast lightly on the grill.
- Place a leaf of lettuce on each halved roll, top with a piece of salmon and equal amounts of slaw.
- Twist 1: For an elegant main course, serve the salmon fillets and slaw with steamed baby potatoes, seasonal vegetables and the crusty rolls on the side.
Per Serving: 378 calories; 14.4 g fat; 34.1 g carbohydrates; 27.9 g protein; 101 mg cholesterol; 729 mg sodium. Full nutrition
ReviewsRead all reviews 3
Turned out really great! Followed the recipe to the tee and I was impressed. The "slaw" mix is so good that you could use it alone as a side salad.