Ingredients needed for salmon:
1 lb. salmon filet, cut into four 4 oz. pieces
2 garlic cloves, minced
1 tablespoon dill weed, (fresh is best)
1 tablespoon capers
2 teaspoons fresh lemon juice
1 1/2 teaspoon extra-virgin olive oil
1/4 teaspoon ground pepper
1/8 teaspoon salt, (optional)
Ingredients needed for cucumber-dill sauce:
1/2 cup cucumber, finely chopped & seeded
1/4 cup plain nonfat yogurt
1/4 cup nonfat sour cream
1 tablespoon distilled white vinegar
1 teaspoon dill weed
Directions:
1 In a small bowl, mix together garlic, dill weed, capers, lemon juice, olive oil, salt & pepper then spread the mix evenly over salmon filets. Cover and refrigerate.
2 Next, prepare the cucumber-dill sauce by mixing sauce ingredients together in a small bowl. Cover and refrigerate.
3 To grill; preheat grill with nonstick spray, (be sure to spray grill prior igniting). Place salmon filets directly on grill skin sides down and grill covered over a medium-low flame for approximately 6-12 minutes, depending on thickness of filets. Salmon should appear pink in color and flake easily with fork. When removing salmon from grill the skin should peel off perfectly!
To broil; place filets in shallow nonstick pan or broiler pan. Broil fish 3-4 inches from heat for approximately 6-8 minutes or until fish flakes easily with fork. Again, thickness of fish wil determine your cooking time.
4 To serve, top salmon with cucumber-dill sauce. This dish goes great with basmatti rice and grilled lemon-asparagus!
