Grilled Salmon with Lemon-Dill Yogurt Sauce

Ingredients

• 1 Lemon
• 2 Dill Sprigs
• 1 Persian Cucumber
• 1 Red Onion
• 6 oz Green Beans
• 2 Roma Tomatoes
• 2 Garlic Cloves
• 2 Salmon Fillets
• 5 ⅓ oz Plain Greek Yogurt
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Grilled Salmon with Lemon-Dill Yogurt Sauce: with green beans, tomatoes, and cucumber 1 Persian Cucumber 6 oz. Green Beans 2 Salmon Fillets 5.3 oz. Plain Greek Yogurt

2. 2

   Cook Within: Impress your diners (and yourself) by getting pro-looking crosshatch marks on grilled salmon. Imagine your grill is a clock and place fish on grill so that the tip is pointing at 10 o’clock. After 2-3 minutes, rotate fish so the tip points at 2, and cook another 2-3 minutes. Repeat on second side. This enhances presentation, allows fish to cook evenly, and gets great char flavor. This dish is a classic example of Mediterranean diet eating, based mostly on fresh vegetables and seafood. Pour yourself a glass of red wine (may we suggest Pinot Noir?), because this meal is bad news for bad cholesterol.

3. 3

   Prepare the Ingredients: Zest and halve lemon. Cut one half into two wedges and juice other half. Stem and coarsely chop dill (reserve two dill tops for garnish). Trim cucumber and grate on large holes of grater. (Alternatively, chop very finely with a knife). Squeeze excess liquid of grated cucumber out with your hands. Peel onion and slice into ¼” rounds. Trim ends off green beans.

4. 4

   Slice Roma tomatoes into ½” rounds. Mince garlic.: Rinse salmon, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

5. 5

   Grill the Vegetables: Return grill to medium heat and lightly coat with and red onion to hot grill and grill until crisp tender, 2-4 minutes on each side. Don’t worry if onions sepa- rate. Remove to a plate. Coat grill again with cooking spray and grill tomato rounds until just charred, about 1 minute on each side.

6. 6

   Combine yogurt, chopped dill, cucumber, garlic: (half at first, then to taste), 1 tsp. lemon zest, 2 tsp. refrigerate. Combine green beans, onion, tomato, 1

7. 7

   Plate the Dish: Arrange salmon and grilled vegetables on a plate.

8. 8

   Garnish with remaining lemon zest, lemon wedge,: and dill top. Serve sauce on the side.

9. 9

   Grill the Salmon: Heat a grill or grill pan to medium heat and lightly and grill 4-6 minutes on each side, or until salmon reaches a minimum internal temperature of 145 degrees. Remove to a plate, cover with foil, and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. 1 tsp. goes in lemon-dill sauce, and the remaining is used for garnish. • Presentation is everything! Be sure to save a couple dill tops for garnish before mincing. the recipe before you start–we promise it will be time