Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl. Place salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.
Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan--salmon will stick.)
Oil the grill rack (see tip). Place the salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. Remove the salmon from the grill. Slip off the skin.
Toss Watercress & Pickled Ginger Salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately. Watercress & Pickled Ginger Salad Active time: 10 minutes | Total: 10 minutes 1 clove garlic, crushed 1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note) 1/8 teaspoon kosher salt 1 tablespoon fresh lime juice or rice-wine vinegar 1 tablespoon canola oil 1 teaspoon honey Freshly ground pepper to taste 6 cups stemmed, washed and dried watercress 4 scallions, chopped
Mash garlic with salt with the side of a chef's knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.
Per serving :
23 g Fat;
4 g Sat;
10 g Mono;
84 mg Cholesterol;
17 g Carbohydrates;
31 g Protein;
1 g Fiber;
576 mg Sodium;
783 mg Potassium