Grilled Salmon with Salad and Herbed Yogurt
Grilled Salmon with Salad and Herbed Yogurt
Ingredients
- 1 tsp dry mustard
- ½ tsp sugar
- ½ tsp salt
- 1 ½ lb (675 g) salmon fillet with skin, cut into 4 pieces
- 2 tbsp (30 ml) vegetable oil
- ½ cup (125 ml) 0% plain Greek yogurt (see note)
- 1 tbsp (15 ml) Dijon mustard
- 1 lemon, zest finely grated
- ¼ cup (10 g) mixed herbs, finely chopped (parsley, chives and dill), plus more for serving
- 1 Boston lettuce, leaves torn
- 1 English cucumber, cut into thin slices on a mandoline
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- ½ lemon, cut into wedges
Instructions
- With the rack in the highest position, preheat the oven to broil. Line a baking sheet with foil.
- In a small bowl, combine the dry mustard, sugar and salt.
- Place the salmon pieces on the baking sheet, skin-side down. Rub the flesh-side with the dry mustard mixture. Drizzle with the oil. Broil for 8 minutes for rare or more, depending on the thickness of the fish.
Grilled Salmon with Salad and Herbed Yogurt