Ingredients
- 1 cup plain Greek yogurt
- 3 tablespoons chopped fresh dill
- 2 tablespoons drained capers, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fillet (1 1/4 lbs.) salmon
- 1 tablespoon vegetable oil
Directions
- Heat grill to RED zone.
- Meanwhile, in a medium bowl, stir yogurt, dill, capers, mayonnaise, lemon juice, garlic, salt and pepper until well blended. Cover and refrigerate until ready to serve.
- Brush salmon with oil and grill, flesh side down for 8 to 10 minutes. Turn over and continue to grill for 4 to 5 minutes. Cover and refrigerate.
- Serve cold salmon with sauce.
Serves: 6-8
