Grilled Salmon with Cucumber Yogurt Salad- All You Magazine

I really wish my husband liked fish. He finally started eating some seafood, but would never order it or eat a whole dinners worth if I made it. Because I don't cook it often I am a little timid about new recipes. I finally figured out that I could easily prepare fish filets in the toaster oven to perfect temperature and am loving it! I can make salmon for me and chicken for Shawn without having to use a second saute pan. I also try to take advantages of night's alone to make things that he'd never eat.

Tonight I knew I'd be alone so I bought a salmon filet while shopping. I found a quick recipe using mostly things that I had in my fridge, including a cucumber and plain Greek yogurt that both needed to be used in the next few days. It was from my All You magazine and had everything that I was looking for. Easy, healthy, and featuring fish. Sold!

A few hours before dinner I sliced up the cucumber, mixed up the yogurt, garlic, and dill; and put it all in the fridge until later. After I put John to bed, I took out the salmon and sprinkled it with salt & pepper. I skipped the olive oil step and just sprayed some Pam on the toaster tray. The recipe featured a broil option, which my handy dandy toaster oven has so I warmed it up and put the salmon in for 15 minutes. I flipped it once about halfway through, and served it with the cucumber salad.

Very tasty and very easy. I debated for a while on what starch to serve with it and ended up just toasting some whole wheat Tuscan bread. What a nice simple meal! I love when salmon gets a nice crispy crust to it. The cucumbers were delicious and the dill sauce went so well with the fish. I could see it pairing well with a chicken breast, too, and will have to keep that in mind for when we're grilling this summer.

Grilled Salmon with Cucumber Yogurt Salad- All You Magazine

2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4 inch slices
1 cup plain yogurt (regular or Greek)
1/2 small clove garlic, minced
1tsp dried dill, or 1Tbsp chopped fresh dill
1 1/2 lb salmon filet, cut into 4 pieces
1Tbsp olive oil
salt & pepper

1. In a medium bowl, combine cucumbers, yogurt, garlic, & dill and mix well. Cover & refrigerate at least 15 minutes or up to 6 hours
2. Preheat gas grill to medium high. Rub salmon with olive oil and sprikle with salt & pepper. Oil grill and cook salmon, skin side down, 4-5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4- 5 minutes.
3. Season cucumber salad with salt & pepper and serve alongside salmon.

*Broiler preparation- preheat the broiler and place a rack about 6 minutes from the heat source. Broil the fish for about 15 minutes, flipping over once. It should be lightly browned on both sides and should flake with a fork.