Cookin' Up For Spring!

I found a great recipe that seems super versatile and light for Spring. The variations are mine, but the basics came courtesy of a free subscription to All You magazine that started coming to me in January. This recipe is in their May '08 edition. Give it a try and let me know what you think. It's a winner for me!

Grilled Salmon With Yogurt Mint Sauce

1 ½ c. plain low fat yogurt

½ cucumber, peeled, seeded and diced

2 Tbsp. finely chopped fresh mint leaves, plus some for garnish

1 small clove garlic, finely chopped or pressed

Salt and pepper to taste

4 (6 oz.) salmon fillets, about 1” thick

Pour yogurt into a strainer and set over a bowl. Cover and refrigerate for about two hours, to allow to yogurt to drain and thicken. Discard liquid in the bowl and spoon the remaining yogurt into another bowl. Stir in cucumber, mint, garlic, salt and pepper to taste.

Preheat grill on high, for about 10 minutes. Oil a grill rack or a fish tray. Sprinkle salmon lightly with salt and pepper. Place salmon, flesh side down, on oiled rack or tray and cook with grill closed for about 4 minutes. Turn salmon only once and continue to grill for another 4 to 6 minutes, till just cooked through.

Serve with yogurt sauce as topper or on the side. Garnish with some of the reserved chopped mint leaves.

My Variations:

1. Go Greek!

• 2 Tbsp. fresh chopped dill in place of mint
• 4 (4-6 oz. each) medium quality grilling steaks, pounded to tenderize
• Pita bread on the side or with steak thinly sliced for a new twist on a traditional gyro sandwich

2. Spring Chicken!

• 2 Tbsp. fresh dill in place of mint
• 1-2 tsp. ranch dressing powdered mix in place of, or in addition to, garlic cloves (remaining packet will be used for marinade below)
• 4 (4-6 oz.) boneless, skinless chicken breasts, pounded to tenderize
• Marinate chicken overnight in equal parts of olive oil, white or wine vinegar and the remaining packet of powdered ranch dressing mix