From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 1 Tablespoon olive oil

  • Juice of 1/2 lemon

  • 6 salmon steaks

INGREDIENTS for Bouquet Garni Sauce:

  • 1 cup plain lowfat yogurt

  • 1 Tablespoon chopped fresh parsley

  • 1 Tablespoon chopped fresh chives

  • 1 teaspoon each: dried oregano, basil and thyme

  • 1/4 teaspoon pepper

  • Salt to taste

  • Juice of 1/2 lemon

  • 1 Tablespoon capers (optional)

  • Milk (optional)

  • Fresh herb sprigs for garnish


1.  Combine olive oil and lemon juice in a small bowl. Brush salmon steaks on both sides with oil mixture. Place on grill over hot coals.  Grill 5 minutes on each side or until fish flakes easily when tested with a fork.
2.  For Bouquet Garni Sauce: Combine all ingredients in a small bowl.  Mix well.  Chill at least 30 minutes or more to allow flavors to blend.  Makes 1 cup.
3.  Arrange fish steaks on a serving platter; spoon sauce over tops.  If sauce seems too thick, thin it with a little milk.  Garnish with sprigs of fresh parsley.


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