Grilled Salmon with Lemon-Dill Sauce

 

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.