Grilled Salmon with Lemon Yogurt Dressing

Created by Executive Chef Tim Strasser, CEC, CDM, CFPP
Classic Residence by Hyatt in Yonkers
Serves 6

• 36 ounces salmon fillets—boned, cut into 6 portions
• 3 ounces olive oil
• 2 ounces lemon juice
• 1 teaspoon lemon zest
• 1 pinch black pepper
• 1 cup yogurt, skim milk
• 2 tablespoons dill—chopped
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 pinch salt
• 1/2 teaspoon coriander—ground

1. For marinade, combine olive oil, 2 oz lemon juice, peppercorns and lemon zest.
2. Marinate salmon fillets for 4–6 hours.
3. Grill salmon fillets for 4–5 minutes until just cooked.
4. For dressing, combine all remaining ingredients.
5. Use 1-1/2 oz dressing per fillet.
6. Garnish with lemon wedge and dill sprig.