1 teaspoon minced fresh dill or 1/4 teaspoon dried
1 teaspoon minced fresh oregano or 1/4 teaspoon dried
1 clove garlic, minced
Pinch freshly ground pepper
Pinch red pepper flakes
1 cup plain non-fat yogurt
Directions
Wash salmon steaks and brush with 1 tablespoon lemon juice
Peel and seed cucumber and then coarsely grate
Toss with salt
and let stand for 15 minutes
Drain and squeeze as dry as
possible by hand or in several layers of paper towels.
Stir the dill, oregano, garlic, pepper and red pepper flakes into
the yogurt along with the remaining tablespoon lemon juice
Stir
in the cucumber
Cover and refrigerate for at least 1 hour before
serving.
Rotate the salmon in the Flat Standard Basket for 15 to 20
minutes or until just cooked through
