nonfat yogurt (preferably Greek)
white wine vinegar
kosher salt and black pepper
Kirby cucumbers, thinly sliced on the diagonal
ribs celery, thinly sliced on the diagonal
fresh flat-leaf parsley
small salmon steaks (about 2 pounds)
- In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.
- Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
- Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.