Bbq Salmon With Yoghurt Dill Sauce

• Barbequed Salmon Fillets with Yoghurt Dill Sauce
• 2 Salmon fillets
• 1 Tbsp lite olive oil
• Juice of 1/2 lemon
• Freshly ground pepper
• Freshly chopped dill or 1/2 tsp dried
• Marinate salmon in a Ziploc freezer bag with lemon, oil, pepper and dill for approx. 2 hours.
• Yoghurt Dill Sauce
• 1-cup plain yoghurt
• 1/4 cup chopped sweet onion
• 1 tbsp freshly chopped dill
• 1 tbsp mayonnaise
• 2 tsp limejuice
• 2-4 drops Tabasco sauce, or to taste

1. Heat barbeque to 425 F. Place marinated salmon fillets, skin-side down, on double thickness tinfoil sheet, with the sides turned up to form a lip. Set timer to 13 minutes, but start checking salmon after 10 minutes. When salmon is just completely opaque, remove from BBQ. Slip a spatula between the meat and the skin to remove from skin to the plate.

salmon, salmon, olive oil, lemon, freshly ground pepper, freshly chopped dill, marinate, dill sauce, yoghurt, ubc, dill, mayonnaise, limejuice, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/bbq-salmon-with-yoghurt-dill-sauce-1201671 (may not work)