Grilled Salmon with Dill Sauce and Salad

Total time: 20 minutes
     Dill is often passed by as an herb (other than for dips) but it pairs well with fish and adds flavor to salad dressings.  There is a lot of salt on the fish, but it's brushed off before eating.

 Ingredients:

• 2 salmon fillets, 6oz each (180gr each)
• lettuce for 2 small salads
• 2 tbs snipped fresh dill leaves (weed), divided
• 1 tsp coarse salt
• 1/4 cup (2oz, 60gr) Greek or plain yogurt
• 2 tbs mayonnaise
• 5 tsp white Balsamic vinegar
• 2 tbs salad olive oil, divided
• 1/2 tsp Dijon-style mustard
• 1/2 tsp garlic powder

 Instructions:

• Salmon: 
• Sprinkle 1 tbs dill evenly over salmon. 
• Sprinkle salt on top of dill. 
• Cook on barbecue grill 5 - 7 minutes per side, depending on thickness. OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center. 
• Remove and with a fork or table knife gently scrape the salt and dill off of the salmon.
• Dill Sauce: 
• Mix yogurt, mayonnaise, garlic, 3 tsp vinegar and remaining 1 tbs dill. 
• Add olive oil and whisk until combined.
• Salad Dressing:
• Put 1 tbs Dill Sauce in another small bowl.
• Add 2 tsp white Balsamic vinegar, 1/2 tsp mustard and whisk well. 
• Slowly whisk in 1 tbs olive oil.
• To finish: 
• Prepare lettuce and arrange on plates. 
• Lay salmon next to lettuce. 
• Spoon a bit of Dill Sauce next to the salmon and drizzle the dressing on the lettuce.  Serve.