Super easy and very tasty! I'm always looking for new ways to cook and serve salmon and this is one of my favorites. The dill sauce is very easy to make; I used Greek yogurt in order to avoid the straining/thickening technique in the recipe. The dill sauce would also be good on shrimp gyros. Excellent!
Grilled Salmon with Yogurt-Mint Sauce
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Strain: 2 Hours
Amount per serving
- Calories: 269
- Fat: 7g
- Saturated fat: 0g
- Protein: 39g
- Carbohydrate: 10g
- Fiber: 0g
- Cholesterol: 133mg
- Sodium: 434mg
- 1 1/2 cups plain low-fat yogurt
- 1/2 cucumber, peeled, seeded and diced
- 2 tablespoons finely chopped fresh mint leaves
- 1 small clove garlic, finely chopped
- Salt and pepper
- 4 6-oz. salmon fillets, about 1 inch thick
- Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.
- Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Oil a grill rack. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, flesh side down, on oiled rack and cook, covered, for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.
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