tablespoons plus 1 teaspoon olive oil, divided
teaspoon dried rosemary, crushed
salmon fillets (6 ounces each)
garlic cloves, peeled
tablespoon lemon juice
tablespoons plain yogurt
tablespoon Dijon mustard
Combine 3 tablespoons oil and rosemary; drizzle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; transfer to a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon. Yield: 4 servings.