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Name: Grilled Sockeye Salmon with Horseradish Yogurt Sauce
Prep time: 20 h
Cook time: 1 h
Total time: 21 h
Yield: 2
Cuisine: not set
Ingredients: 1 pound Salmon Wild Alaskan Sockeye; 4 tablespoons Extra virgin olive oil; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Black pepper; 1 cup Yogurt Plain, Greek; 2 tablespoons Lemon Juice; 1 teaspoon Garlic minced; 1 tablespoon Dijon mustard; 1 tablespoon Horseradish1 Tbsp fresh , grated grated

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INGREDIENTS

1 pound Salmon ; Wild Alaskan Sockeye
4 tablespoons Extra virgin olive oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1 cup Yogurt ; Plain, Greek
2 tablespoons Lemon Juice
1 teaspoon Garlic ; minced
1 tablespoon Dijon mustard
1 tablespoon Horseradish1 Tbsp fresh , grated ; grated

INSTRUCTIONS

Preheat grill to medium-high heat, around 350ºF.

Brush salmon on both sides with olive oil and season with salt and pepper.

Oil the grill liberally with non-stick spray or oiled cloth and place salmon flesh side down/skin side up.

Grill 3 to 5 minutes then rotate 45º and cook an additional 3 to 5 minutes or until salmon has grill marks.

Flip salmon over and finish cooking skin side down until flaky and the internal temperature reads at least 145ºF. While salmon is grilling make the yogurt sauce.

In a bowl combine yogurt, lemon juice, garlic, Dijon mustard and horseradish. Whisk to combine until well blended, season with salt and pepper to taste.

Allow salmon to rest 10 minutes before serving with yogurt sauce.

Refrigerate any unused portion of sauce for up to 1 week.

NOTES

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Grilled Sockeye Salmon with Horseradish Yogurt Sauce

1 pound Salmon Wild Alaskan Sockeye
4 tablespoons Extra virgin olive oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1 cup Yogurt Plain, Greek
2 tablespoons Lemon Juice
1 teaspoon Garlic minced
1 tablespoon Dijon mustard
1 tablespoon Horseradish1 Tbsp fresh , grated grated

Preheat grill to medium-high heat, around 350ºF.
Brush salmon on both sides with olive oil and season with salt and pepper.
Oil the grill liberally with non-stick spray or oiled cloth and place salmon flesh side down/skin side up.
Grill 3 to 5 minutes then rotate 45º and cook an additional 3 to 5 minutes or until salmon has grill marks.
Flip salmon over and finish cooking skin side down until flaky and the internal temperature reads at least 145ºF. While salmon is grilling make the yogurt sauce.
In a bowl combine yogurt, lemon juice, garlic, Dijon mustard and horseradish. Whisk to combine until well blended, season with salt and pepper to taste.
Allow salmon to rest 10 minutes before serving with yogurt sauce.
Refrigerate any unused portion of sauce for up to 1 week.

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Nutrition

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Serving Size: 1 Serving (380g)
Recipe Makes: 2 Servings

Calories: 464
Calories from Fat: 206 (44%)

Amt Per Serving		% DV

	Total Fat 22.9g	31 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 4.6g
Cholesterol 125.3mg		39 %
Sodium 625.8mg		22 %
Potassium 1046.1mg		28 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.9g
Protein 52.1g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 464

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