Prep: 5 min.
Strain: 2 hr.
Cook: 10 min.
Serves: 4
Cost per serving: $3.11
1 1/2 cups plain low-fat yogurt
1/2 cucumber, peeled, seeded and diced
2 Tbsp. finely chopped fresh mint leaves
1 small clove garlic, finely chopped
Salt and pepper
4 (6 oz.) salmon fillets, about 1 inch thick
1. 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.
2. 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.
PER SERVING: 269 Cal., 7g Fat (0g Sat.), 133mg Chol., 0g Fiber, 39g Pro., 10g Carb., 434mg Sod.
Kitchen tip
Barbecuing is fun and healthy, but make sure to you .
Another grilling possibility
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