Grilled Salmon with Apricot Mint Yogurt Sauce
4 filets of salmon (preferably from the belly as it will be more consistent in size)
4 Apricots Pits removed & cut in half
4 tbsp canola oil
1 tbsp lemon pepper
1 tbsp salt
Preheat your grill to medium high.
Score the skin side of the salmon filets a couple times just going through the skin. Brush the salmon on all sides with canola oil. Brush the apricots with canola oil. Sprinkle the salmon filets with the lemon pepper and salt.
Oil the grill multiples of times ensuring the salmon will not stick.
Place the salmon filets skin side down on the grill. Close the lid. After 6-8 minutes (depending on thickness) turn the salmon over. Add the apricots to the grill cut side down. After 4 minutes – turn the apricots over. After an additional 4 minutes check the temperature of the salmon. When it is 125 F remove from grill and set aside lightly tented. Remove apricots when slightly charred and soft.
Serve salmon with apricot halves and mint yogurt sauce.
For the Sauce:
1 cup Plain yogurt
1/4 cup Mint Chopped fine
1 clove garlic minced
Zest of 1 whole lemon
2 tsp lemon juice
Salt & pepper to taste
Whisk ingredients together and chill for at least ½ hr to marry the flavours.
Serve on top of salmon or grilled vegetable