Dilled Salmon Salad

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 6
 

Ingredients:

-----for the dressing-----
1 cup plain nonfat yogurt
2 tablespoons finely chopped fresh dill
1 tablespoon red wine vinegar
1 teaspoon salt and freshly ground -- pepper
-----for the salad-----
2 pound salmon fillet -- (1 inch thick), cleaned of skin
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 medium cucumber
2 bunches curly leaf lettuce
4 medium ripe tomatoes -- finely sliced
2 medium red onions -- peeled and
1 medium lemon -- halved lengthwise and sliced
 

Preparation:

Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with oil, salt and pepper. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice. Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices. Garnish with additional dill if desired.