Ingredients
1
tablespoon canola or olive oil
1
tablespoon chopped fresh dill weed
1
teaspoon grated lemon peel
3
tablespoons lemon juice
2
tablespoons honey
1/2
teaspoon garlic-pepper blend
1
lb salmon fillets, cut into 4 pieces (4 oz each)
1
container (6 oz) Greek Fat Free plain yogurt
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill
1/2
teaspoon grated lemon peel
1
tablespoon lemon juice
1/8
teaspoon pepper
Preparation
Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.
