2 tablespoons Greek style yogurt
1 teaspoon lemon juice
2 teaspoons curry powder
½ teaspoon turmeric
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 small shallot
1 1/4 pounds wild salmon fillets
In small bowl, whisk together yogurt, lemon juice, curry powder, turmeric, lemon pepper, salt, garlic powder and shallots.
Place salmon in a shallow bowl and spread over mixture evenly over each fillet (about a tablespoon per fillet). Cover and refrigerate for thirty minutes to an hour.
Heat grill to medium-high.
Place salmon on clean, greased grill or on a piece of aluminum foil placed directly on the grill, skin side down. Cook for about 10 minutes per inch of thickness or until salmon is opaque and flakes easily when tested with a fork.
Alternatively you could broil the salmon in the oven.
Per Serving: 177 Calories; 5g Fat (1g sat); 29g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 276mg Sodium