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Grilled Salmon With Cucumber and Celery Salad

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Ingredients

  • 1/4 cup nonfat yogurt (preferably Greek)
  • 1 tablespoon white wine vinegar
  • kosher salt and black pepper
  • 2 Kirby cucumbers, thinly sliced on the diagonal
  • 2 ribs celery, thinly sliced on the diagonal
  • 1/4 cup fresh flat-leaf parsley
  • 4 small salmon steaks (about 2 pounds)

Details

Servings 4

Preparation

Step 1

In a large bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.
Heat grill to medium-high. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until opaque throughout, 5 to 6 minutes per side. Serve with the salad.

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