Preparation:
Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate.
Make the salad: Sprinkle salmon on both sides with oil, salt and pepper.
Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side.
Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices.
Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice.
Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices.
Garnish with additional dill if desired. |
