Serves 4
2 Tablespoons plain Greek yogurt
1 teaspoon lemon juice
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 small shallot, diced
11/4 pounds wild salmon fillets, pin bones removed
In a small bowl, whisk together yogurt, lemon juice, curry powder, turmeric, lemon pepper, salt, garlic powder, and shallot. Set aside.
Place salmon in a shallow bowl and spread yogurt mixture evenly over each fillet (about 1 tablespoon per fillet). Cover and refrigerate for 30 minutes to an hour.
Heat grill to medium high (or heat oven to 425°F, or broil).
Place salmon on clean, greased grill or on a piece of aluminum foil placed directly on the grill, skin side down. Cook for about 10 minutes per inch of thickness, or until salmon is opaque and flakes easily when tested with a fork. Alternatively, bake in oven for 15 minutes, or until desired doneness is achieved.
This salmon is delicious served atop a bed of sautéed greens, quinoa, or brown rice.
Per Serving: 177 Calories; 5g Fat (1g Sat.); 29g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 276mg Sodium.