Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for the dressing-----
   1      cup           plain nonfat yogurt
   2      tablespoons   finely chopped fresh dill
   1      tablespoon    red wine vinegar
                        salt and freshly ground -- pepper
                        -----for the salad-----
   1      2 lb          salmon fillet -- (1" thick), cleaned
                        -- of skin and
   1      tablespoon    canola oil
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground pepper
   1      medium        cucumber
                        curly leaf lettuce
   4                    ripe tomatoes -- finely sliced
   2      medium        red onions -- peeled and
                        thinly and separated -- into rings
   1                    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.