Grilled Salmon

Ingredients

• Sauce:
• 3/4 cup nonfat plain yogurt
• 1/3 cup reduced-fat mayonnaise
• 1/2 cup coarsely chopped seeded cucumber
• 1/4 cup chopped fresh dill
• 1 tsp. grated lemon zest
• Salt & freshly ground black pepper to taste
• Salmon:
• oak wood chips(optional)
• 1 2 1/2 lb. salmon fillet, skin left on
• 2 tsp. vegetable oil, preferably canola oil
• Salt to taste
• 1 tsp. coarsely ground black pepper
• 1-2 bunches fresh dill for garnish
• 1 lemon, thinly sliced for garnish
• 1 cucumber, thinly sliced, for garnish

Directions

To make sauce: In a medium-sized bowl, stir together all sauce ingredients. Let stand for 15 minutes at room temperature, or refrigerate at least 1 hour. (The sauce can be made a day ahead and held, covered, in the refrigerator.)
To grill salmon: If using oak chips, soak them in cold water for at least 30 minutes. Prepare a charcoal fire or preheat one side of a gas grill. When the coals are ready, make in indirect fire by pushing the coals to the perimeter of the grill. Place a drip pan in the center or on the unlit side of the gas grill. Toss the wet chips into the fire. Brush the skinless side of the salmon with oil and season with salt and pepper. Place, skin-side up, on the prepared grill, over the drip pan. Close lid and grill for about 7 minutes. Then, using two large spatulas, carefully loosen the fish from the grill and turn it over. Grill just until the fish is opaque in the center, about 7 minutes longer.

While the fish is grilling, make a bed of the dill on a large platter. Use two spatulas to carefully loosen the fish, lift it and set it on the bed of dill. Garnish with lemon and cucumber slices and serve with the sauce. Serves 8.

Submitted 6/13/05.
Source: Eating Well:July/Aug.'94
Submitted By: Linda Wilson
lwilson@gatecom.com
Grilled Salmon