INGREDIENTS
Marinade
1
tablespoon canola or olive oil
1
tablespoon chopped fresh dill weed
1
teaspoon grated lemon peel
3
tablespoons lemon juice
1/2
teaspoon garlic-pepper blend
1
lb salmon fillets, cut into 4 pieces (4 oz each)
Lemon-Dill Sauce
1
container (6 oz) Yoplait® Greek Fat Free plain yogurt
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill
1/2
teaspoon grated lemon peel
DIRECTIONS
1
Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
2
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.
3
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.
4
Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.
High Altitude (3500-6500 ft)
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!