Grilled Salmon with Yogurt Dill Sauce
2 cups plain nonfat yogurt
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1/8 teaspoon each salt and ground black pepper
Dash of hot pepper sauce
1/2 cucumber, peeled and thinly sliced
Six 8-ounce salmon steaks or fillets
Combine the yogurt with the lemon juice, garlic, dill, salt, pepper, and hot pepper sauce in a medium bowl. Gently stir in the cucumber.
Prepare a medium-hot charcoal fire, or preheat the broiler, placing the oven rack about 3 inches from the heat source. Broil or grill the salmon over the medium-hot coals for 10 to 20 minutes, or until the fish flakes easily, turning once. Cooking time will depend on thickness; do not overcook.
Spread the yogurt dill sauce over the salmon before serving.