INGREDIENTS | SERVES 4
Preparation time: 10 minutes
Cooking time: 15 minutes
- 1 cup peach yogurt
- ¼ cup olive oil
- 2 teaspoons dried dill leaves
- ½ teaspoon salt
- 4 salmon fillets, 8 ounces each
Preheat the grill.
In a small bowl, stir together the yogurt, olive oil, dill leaves, and salt.
Take a piece of aluminum foil and cut it into four rectangular pieces, each large enough to wrap around one salmon fillet.
Place the fillets in the foil squares and brush liberally with the yogurt mixture. Close up the foil packet
Place the packets on the grill. Grill the salmon for 15 minutes or until it is cooked through.
Choosing Fish for the Grill
It's best to use a firm-fleshed, thickly cut fish that won't fall apart on the grill. Trout, swordfish, salmon, halibut, and red snapper are all good choices. Some delicate fishes like flounder may take on the taste of the charcoal and so aren't ideal candidates for grilling. You'll also want to avoid any fish that flakes easily, such as haddock or pollack.