Curry Grilled Salmon with Pineapple Salsa


Curry Marinade

1 cup Chobani(R) Greek Yogurt Non-Fat Plain
3 tsp. curry powder
2 tsp. shallot, minced
1/4 tsp. garlic, minced
2 tbsp. extra virgin olive oil
2 tsp. lemon juice, fresh
4 salmon, fresh, skin off, 4 oz. portions

Pineapple Raita

2 cups Chobani(R) Greek Yogurt Non-Fat Plain
1/2 cup pineapple, medium diced
1/4 cup red onion, small dice
1 tbsp. jalapeno, small dice
1 tbsp. lime juice, fresh
1 tsp. lime zest, fresh
2 tbsp. cilantro, fresh
2 tsp. salt
1/2 tsp. pepper


For Salmon Marinade:

1. Combine all ingredients into a bowl and mix thoroughly. Cover salmon with marinade on all sides. Place in container, cover with plastic wrap, and place in the fridge for 2 hours.
2. Remove salmon from fridge and wipe off excess marinade from the salmon. Season heavily with salt and pepper on all sides. Turn grill heat on high and oil the grill grates heavily using a towel.
3. Place salmon top down on well-oiled grill grates and do not touch for 2-3 minutes. Using a spatula scrape underneath the salmon filet to lift it up off the grates so it does not stick. Flip it over on to freshly oiled grill grates and cook for another 2-3 minutes. Salmon should reach an internal temperature of 145°

For Pineapple Raita:

1. Combine all ingredients into a bowl and mix until fully incorporated. Cover and place in the fridge until salmon is ready to serve. Spoon pineapple raita onto grilled salmon and serve.