Name: Curry Grilled Salmon with Pineapple Raita
Ingredients: 1 Cup Chobani® Nonfat Plain Greek Yogurt; 1 Tablespoon yellow curry powder; 1 Teaspoon small garlic clove, minced; Juice of ½ lemon; 1 pinch kosher salt; 1 pinch freshly ground black pepper; 1 ½ pounds salmon fillets with skin off; 2 Cup Chobani® Nonfat Plain Greek Yogurt; ½ Cup jalapeño, finely chopped; ½ Cup red onion, finely chopped; 1 Tablespoon small diced jalapeno; Juice and zest of ½ lime; 1 Teaspoon lime zest; 2 Tablespoon coarsely chopped fresh cilantro; 1 Teaspoon kosher salt; ½ Teaspoon freshly ground black pepper

Curry Grilled Salmon with Pineapple Raita

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Curry Grilled Salmon with Pineapple Raita

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Curry Grilled Salmon with Pineapple Raita

2 hours

15 mins

Prep time

Cook time

Marinating salmon, or any type of fish, really, in Chobani® Nonfat Plain Greek Yogurt imparts a pleasant tang and most importantly prevents it from drying out during cooking.

Ingredients

Serves

Instructions: Curry marinade

Step 1

Combine all marinade ingredients in a bowl and mix thoroughly. Coat salmon with curry yogurt marinade on all sides. Cover salmon and place in the fridge for up to 2 hours to tenderize and impart flavor.

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Instructions: Pineapple raita

Step 2

Clean and oil grill grate with a paper towel, and turn grill on high heat.

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Step 3

Remove salmon from refrigerator and wipe off excess marinade from the salmon. Season with salt and pepper on all sides.

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Step 4

Place salmon top down on well-oiled grill grates and do not touch for 2-3 minutes. Using a spatula, scrape underneath the salmon filet to lift it up off the grates so it does not stick. Flip it over onto freshly oiled grill grates and cook for another 2-3 minutes. Salmon should reach an internal temperature of 145ºF.

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Step 5

Combine all ingredients in a bowl and mix until fully incorporated. Serve pineapple raita with grilled salmon.

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Crafted with Chobani

Nonfat Plain