Grilled Wild Salmon Recipe

Grilled Wild Salmon Served With Yogurt Herbed Sauce
Ingredients:     Serves 4

Yogurt Herb Sauce (Single serving  2 Tbsp)
1 cup plain yogurt, drained in a fine-mesh colander or cheesecloth for ½ hour
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons basil leaves, roughly chopped
1 tablespoon chives, roughly chopped
1 tablespoon green onions, roughly chopped
1 teaspoon lime juice
zest of ½ Lime, finely grated
Sea salt and ground white pepper, to taste

1 tbsp of fresh ginger grounded
4 5-ounce wild salmon fillets, trimmed, skin off
2 tablespoons Organic Extra Virgin Olive Oil, cold pressed
1 tbsp of Arvinda’s Curry Masala or Tikka Masala (check on line www. for where to buy near you)

To Prepare the Yogurt Herb Sauce: In a stainless steel or glass bowl, combine all of the ingredients. Mix well. Taste and adjust seasoning.

To Prepare the Salmon: Marinade Fish for 30 minutes. For extra pizzazz add freshly squeezed lime to the marinade. Preheat a grill. Place salmon on a grill and cook over medium to high heat, a total of 8 to 12 minutes or until still pink in the middle.

To Serve: Place grilled salmon on warm plates and top with a dollop of yogurt herb sauce.

Make ahead; The marinade can be made in advance and stored in a dry, cool place in a sealed container. The yogurt herb sauce can be made up to 4 days ahead and stored in a sealed container in the refrigerator. Tips: Try goat's milk yogurt. If using cow's milk yogurt make sure it is plain, not non-fat, and made from organic or natural milk.
Nutritional Analysis per serving ; about 323 Calories, 30 g Protein, 3 g Carbs, 21 g  Fat, (3 g Sat Fat) 100 mg Chol, 143 mg Sodium