Grilled Salmon with Lemon Tzatziki Sauce

Featured by Manzoni in the Pinot Noir Wine Club.


1 cup reduced-fat Greek yogurt
2 1/2 to 3 tsp. minced preserved
lemon, to taste
1/4 tsp. agave nectar or honey, to taste
1/4 tsp. pomegranate syrup or
concentrate (optional)
3 Tbs. coarsely chopped fresh dill
1 1/2 to 2 tsp. minced green onion, green
part only, to taste
2 med. Persian cucumbers, diced small
(about 1/2 cup)
Fresh lemon juice, to taste
Freshly ground black pepper, to taste
6 salmon steaks or fillets


Make the sauce by stirring together the yogurt, preserved lemon, agave nectar or honey, pomegranate syrup and the dill. Stir in the onion, cucumbers, lemon juice and pepper up to a few hours before using, but cover and refrigerate until ready to serve. Makes about 2 cups; leftovers will keep several days. Prepare a charcoal or gas grill for direct, high heat. Remove fish from refrigerator about 15 to 20 minutes before cooking. Brush both sides of steaks with oil then season with salt and pepper to taste. When grill is hot, place fish on it and do not move until that side has fully seared, at least 2 minutes. When not quite halfway cooked, carefully loosen fish from grill then turn over, using spatula and tongs. Cook to desired doneness, about 7 min. per inch of thickness. Serve immediately.

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