Prep: 5 minutes; Cook: 6 minutes. Using a grilling basket will help keep your fillets from falling apart. We like the Charcoal Companion's Platinum Rectangular Grilling Basket ($24.95, 888-789-0650).
1 garlic clove, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup plain low-fat yogurt
1 tablespoon chopped fresh or 1 teaspoon dried mint
1 medium cucumber, cubed, seeded, and peeled
4 (6-ounce) skinless, boneless salmon fillets
Fresh mint sprigs
How to Make It
Place garlic, salt, pepper, and cumin in a mixing bowl; mash to a paste with the back of a wooden spoon. Add yogurt and mint; stir well. Stir in cucumber gently, and set mixture aside.
Set up your grill for direct grilling, and preheat to high. Clean and oil grate (with vegetable oil).
Lightly brush olive oil on both sides of fish fillets. Arrange fish on grate or place in grilling basket (the pieces should run diagonal to the grate), and grill about 3 minutes per side or until cooked to taste, rotating each piece 90 degrees after 1 1/2 minutes to create a crosshatch of grill marks.
Spoon cucumber sauce over fish; garnish with mint. Serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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