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) Yoplait® 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
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.
To broil salmon, place skin side down on sprayed rack in broiler pan; broil with top 4 to 6 inches from heat using times above as a guide, brushing with marinade during last 8 minutes of cooking time.
You can substitute lime peel and juice for the lemon in the sauce and marinade for a refreshing lime flavor.
1 Serving (1 Serving)
- Calories 250
- (Calories from Fat 90),
- Total Fat 10g
- (Saturated Fat 2g,
- Trans Fat 0g),
- Cholesterol 75mg;
- Sodium 140mg;
- Total Carbohydrate 12g
- (Dietary Fiber 0g,
- Sugars 11g),
- Protein 27g