with Cucumber Sauce
Teriyaki Sauce - I like the one with roasted garlic
1 tbsp butter mixed with 2 shakes garlic, 1 grind salt and 1 grind pepper
½ cup chopped seeded peeled cucumber
1/3 cup plain low-fat yogurt
2 tbsp sliced green onion
5 shakes Dill
2 tbsp low fat mayonnaise
1 tbsp chopped fresh cilantro
1 tsp Dijon mustard
1 cup shredded lettuce
Marinate the salmon a minimum of one hour before grilling. I use a specialty pan which is cast iron and a ceramic coating on the bottom of the pan so it won't rust. The advantage of this pan is it is small and it also has a wooden serving holder. I always use it with fish on the grill because it cooks so nicely and doesn't burn. You can grill the fish anyway you want or you can even saute it if you prefer. So, spay the pan with non-stick then place the salmon and finally spread the butter mixture on top of the salmon which will keep it very moist and infuse even more flavor.
However, the real key to this dish is the sauce below.
Combine cucumber, yogurt,
onion, mayo, cilantro and mustard in a small bowl. Cover and refrigerate. Place
salmon fillets on lettuce-lined plates. Spoon sauce over salmon or serve it
on the side.
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