Grilled Salmon With Cucumber and Celery Salad

By á-175897

Ingredients

• 1/4 cup nonfat yogurt (preferably Greek)
• 1 tablespoon white wine vinegar
• kosher salt and black pepper
• 2 Kirby cucumbers, thinly sliced on the diagonal
• 2 ribs celery, thinly sliced on the diagonal
• 1/4 cup fresh flat-leaf parsley
• 4 small salmon steaks (about 2 pounds)

Preparation

Step 1

In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley
and toss to combine.

Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.