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Marinated and Grilled King Salmon withYogurt Garlic Sauce

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Ingredients

  • 1 tablespoon dill
  • 1/4 cup olive oil
  • 2 cup lemons
  • 2 cup salt and pepper
  • 24 ounce salmon filets
YOGURT GARLIC SAUCE
  • 1 tablespoon dill
  • 1/4 cup olive oil
  • 2 cup lemons
  • 2 cup salt and pepper
  • 24 ounce salmon filets
  • 1 european cucumber
  • 3/4 cup mediterranean-style greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic

Preparation

Baking Directions:

Combine dill through salt and pepper to taste.

Put the salmon filets in a baking dish and cover with marinade.

Let stand 3 hours, covered and refrigerated.

Remove the salmon from its marinade and wipe away any excess to prevent flare-ups; season filets on both sides with salt and pepper and place on the grill, skin side down, directly over heat.

Cook 3 minutes or until the skin is lightly charred, turn and cook an additional 2 minutes for medium rare.

Transfer to a baking sheet to rest.

YOGURT GARLIC SAUCERoughly chop the cucumber and add it to the bowl of a food processor with a pinch of salt.

Process until very finely chopped.

Line a colander or other strainer with cheesecloth and place over a bowl.

Transfer puree to the colander, and drain (this takes about 30 minutes).

Squeeze cheesecloth to extract any remaining juices from the cucumbers, and then discard the cloth with its contents.

Add the yogurt to a stainless steel mixing bowl, and slowly whisk in the cucumber juice, with lemon juice.

Add the chopped garlic, mix well, and season to taste with salt and pepper.

The sauce should be the consistency of a creamy vinaigrette.

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