Grilled Salmon with Spinach and Yogurt Dill Sauce
Perfectly grilled salmon served with yogurt sauce. Served on a bed of a spinach is a bonus!
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- ½ cup nonfat yogurt
- 2 tablespoons prepared horseradish
- 1 teaspoon minced fresh dill ((save some extra sprigs for garnish))
- Four 6-ounce salmon filets
- ¼ cup white wine
- 2 teaspoons minced garlic
- 10 ounces fresh spinach leaves (trimmed)
- dash of freshly grated nutmeg
- dash of freshly ground black pepper
- lemon wedges for garnish
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In a medium bowl, whisk the sauce ingredients until combined. Chill until ready to use.
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.
Heat the 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.
Pat the spinach dry and portion evenly on 4 plates. Arrange the 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.
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