Grilled salmon with spinach and yogurt dill sauce


Grilled salmon with spinach and yogurt dill sauce

Prep Time: 20 Mins Cooking Time: 10 Mins Total Time: 30 Mins



    • 1/2 cup nonfat yogurt
    • 2 tablespoons prepared horseradish
    • 1 teaspoon minced fresh dill weed (save some sprigs for garnish)


    • Four 6-ounce salmon fillets


    • 1/4 cup white wine
    • 2 teaspoons minced garlic
    • 10 ounces fresh spinach leaves, trimmed, or one 10-ounce package of frozen spinach, thawed
    • dash of freshly grated nutmeg
    • dash of freshly ground black pepper
    • lemon slices for garnish


    1. Prepare sauce: Whisk sauce ingredients in a bowl until combined. Chill until ready to use.
    2. Prepare salmon: Preheat the grill and spray the hot grill rack with nonstick cooking spray. Grill the salmon over hot coals for 2 minutes per side, turning to make diamond or square grill marks for presentation. Remove the salmon to a platter and cover to keep warm.
    3. Prepare spinach: Heat wine in a large sauté pan over medium-low heat. Sauté the garlic in hot wine for 1 minute. Add the spinach to the garlic mixture and sauté just until the spinach turns bright green and wilts. (If the garlic sticks to the pan, add 1 to 2 Tablespoons vegetable broth or water). Sprinkle the spinach with nutmeg and pepper.
    4. To serve: Pat the spinach dry and portion evenly on 4 heated plates. Arrange salmon so as to partially cover the spinach and drizzle with the sauce. Garnish each plate with 1 sprig of dill weed and 1 lemon wedge.