Grilled Salmon with Lemon Tzatziki SauceFeatured by Manzoni in the Pinot Noir Wine Club.
Tzatziki is a sauce made of Yogurt, cucumber, dill a little garlic and a bit of Agave, it's delicious! Especially served on top of Salmon filet paired with a perfect Pinot featured in our Pinot Noir Wine of the Month Club.Yield: 6
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Serving Size: one filet each
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.