Grilled Salmon Steak & Green Beans with Yogurt Herb Sauce
1 tbs of olive oil
1 salmon steak
10 green beans
2 garlic cloves – peeled
18oz FAGE fat free yogurt
2 tsp of chipotle chili powder
1 cup of fresh dill
1/2 cup of fresh mint
Crush one of the garlic cloves and mix it in a bowl with the olive oil, chipotle chili pepper and the juice of half of the lemon. Marinate the green beans in this mixture. Heat up your grill.
While your grill is heating up, make the Yogurt Herb Sauce. The sauce is for multiple servings so you will have extra. In addition to salmon, it goes great with lamb and chicken. Pulse the remaining garlic clove, dill and mint in a food processor. Once they’re finely chopped, add the yogurt. Pulse a few more times to mix well. Season with salt. Put the sauce in a serving dish.
Remove the green beans from the marinade and grill them for 5 minutes (the Breville Panini Press has a hot plate on both the top and bottom so you grill both sides at once – no flipping needed). Put them on a serving dish. Now grill the salmon steak for 3 minutes. Remove it from the grill and squeeze some lemon juice on top of it. That’s it. You’re ready to eat.