Grilled Salmon with Dilled Cucumber Yogurt Sauce

Oak wood chips optional

1 whole salmon fillet (about 2.5 pounds)

2 teaspoons olive oil

1 teaspoon coarsely ground black pepper

1/4 teaspoon salt

1 bunch fresh dill

1 lemon thinly sliced

1 cucumber thinly sliced

2 teaspoons small capers, drained

1 cup Dilled Cucumber Yogurt (recipe follows)

Dilled Cucumber Yogurt
(makes about 1 cup - 8 servings)

1/2 cup nonfat plain yogurt

1/4 cup reduced-fat mayonnaise

1/3 cup seeded and coarsely chopped cucumber

3 tablespoons snipped fresh dill

1/2 teaspoon grated lemon peel

Salt and white pepper to taste

1. If you like your salmon to have a smoky flavor, use oak wood chips in the grill. Soak them in cold water for at least  30 minutes. Prepare a medium-hot barbecue fire, then use tongs to push the coals to one side and place the wood chips over the coals.

2. Rub the salmon with the oil, then season with the pepper and salt. Place the salmon skin side up, on the grill rack on the side away from the coals. Grill about 7 minutes, then use a large spatula to carefully loosen the fish from the grill and turn, skin side down. Grill until the fish is opaque, about 7 minutes longer.

3. Spread the dill on a large platter. Use two spatulas to carefully remove the fish from the grill and set it on the bed of dill. Garnish with the lemon, cucumber slices, and capers. Spoon a little of the Dilled Cucumber Yogurt Sauce onto the fish and serve the remainder separately. 

Yogurt Sauce
In a bowl, stir together the yogurt, mayonnaise, cucumber, dill, and lemon peel. Season with salt and white pepper. Let stand 15 minutes at room temperature or refrigerate up to 4 hours before serving.