1 1/4lbssustainable wild or farmed salmon(cut into 4 portions)
2tbspextra-virgin olive oil
1/2tspsalt(divided)
1/2tspground pepper(divided)
1/2cupcucumber(sliced & divided)
2tbspfresh cilantro(chopped)
2tbspshallot(minced)
1/2cuplow-fat plain yogurt
2tbsplemon juice
1/4tspcurry powder
Instructions
Preheat grill to medium-high.
Brush salmon with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper.
Oil the grill rack. Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
Grill the salmon, turning once, until just cooked through, about 6 minutes.
Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and ⅛ teaspoon each salt and pepper in a medium bowl.
Whisk yogurt, lemon juice, curry powder and the remaining ⅛ teaspoon each salt and pepper in a small bowl.
Serve the salmon with the yogurt sauce and the cucumber salad.