4 (6 oz.) Alaskan sockeye salmon fillets (boneless)
salt and pepper
1 garlic clove, minced
2 Tbls. shallot, minced
1 Tbls. fresh dill, minced
1 t. Dijon mustard
2 Tbls. fresh lemon juice
¾ c. plain low-fat Greek yogurt (Fage)
1 Tbls. extra virgin olive oil
salt and pepper
In a small bowl, stir together garlic, shallot, fresh dill, Dijon mustard and lemon juice. Let stand 5 minutes. Stir in yogurt and olive oil. Season with salt and pepper. Set sauce aside or refrigerate up to 1 day.
Preheat broiler and set oven rack about 8 inches below broiler element.
Line a baking sheet with foil.
Broil salmon until browned and center registers 115 degrees for medium-rare to 125 degrees for medium (about 5 minutes).
Serve salmon, passing the sauce at the table.