(For 4 servings)
Ingredients for Greek Yogurt Topping
8oz. Greek Yogurt
Juice from 1/2 of a Large Lemon
1 Clove Garlic (grated over a micro-plane)
1Tablespoon Extra Virgin Olive Oil
1/2 Cup Crumbled Feta Cheese
1/2 Finely Chopped Cucumber (make sure to peel and seed the cucumber)
1 Tablespoon Finely Chopped Chives
Salt and Pepper to taste
Combine ingredients in a bowl and set aside at least 15 minutes before eating.
You will need 4 large pieces of Salmon drizzled with olive oil and season with salt and pepper. I chose to grill the salmon using Reynold’s Wrap Non Stick Foil. It makes grilling the fish a good bit easier and helps brown the edges with out the char marks. Cook at least 5 min per side. Make sure the salmon is cooked thoroughly and remove from grill.
Top with heaping spoonful of Yogurt mixture.
You will need a loaf of hearty bread- I used a crusty Italian bread.
Cut the bread in 1/2 inch slices.
Place them on the grill on low/medium heat. Let toast for at least 2 min. a side. Check to make sure they aren’t burning. Remove from the grill and drizzle with olive oil and sprinkle with feta cheese.
Replace on the grill on top tier or over low heat. Let the feta melt slightly. (You can close the top of the grill.)
Remove from heat.
For an accompanying vegetable dish-I served grilled asparagus. To prepare the asparagus- I snapped the ends off and placed them on a plate and drizzled with olive oil and lemon juice- toss well. Add salt and pepper to taste and grill on med/low heat until you can see grill marks. Then move to the top tier or remove from the grill.