- 4 salmon filets
- 1 cup Archer Farms™ Plain Yogurt
- 1 medium cucumber, thinly sliced
- 2 teaspoons lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon Market Pantry™ Minced Garlic
- Brush salmon filets with olive oil, and season with salt and pepper.
- Grill filets starting skin-side down over medium heat, turning once. (About eight minutes total per inch of thickness to be fully cooked.)
- Mix thin slices of cucumber with the yogurt, lemon juice, dill and garlic.
- Place a dollop of dill sauce on each plate, place filets on top, and cover with remaining sauce. If you like, garnish with a sprig of fresh dill.