Nutrition per serving may change if servings are adjusted.
½ cup low-fat plain yogurt
1 tablespoon canola oil
1 tablespoon lime juice
1 teaspoon honey
1 tablespoon minced fresh ginger
1 clove garlic, minced
¼ teaspoon salt
½ teaspoon freshly ground pepper
4 1-inch thick salmon steaks
Whisk together yogurt, oil, lime juice, honey, ginger, garlic, salt and pepper in a shallow nonreactive dish,. Add fish steaks and turn to coat with marinade. Cover and marinate in the refrigerator for at least 30 minutes or up to 1 hour, turning once.
Coarsely grind pepper onto steaks and gently press in. Oil the grill (see Tip). Grill the steaks, turning once, until the fish is opaque, about 10 minutes. Serve immediately with lime wedges.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.
297 calories;19 g fat(4 g sat); 0 g fiber; 5 g carbohydrates; 25 g protein; 34 mcg folate; 64 mg cholesterol; 4 g sugars; 1 g added sugars; 78 IU vitamin A; 8 mg vitamin C; 71 mg calcium; 0 mg iron; 234 mg sodium; 508 mg potassium