Grilled Salmon with Yogurt Dill Sauce

2 cups plain nonfat yogurt

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon chopped fresh dill (or 1 teaspoon dried)

1/8 teaspoon each salt and ground black pepper

Dash of hot pepper sauce

1/2 cucumber, peeled and thinly sliced

Six 8-ounce salmon steaks or fillets

Combine the yogurt with the lemon juice, garlic, dill, salt, pepper, and hot pepper sauce in a medium bowl. Gently stir in the cucumber.

Prepare a medium-hot charcoal fire, or preheat the broiler, placing the oven rack about 3 inches from the heat source. Broil or grill the salmon over the medium-hot coals for 10 to 20 minutes, or until the fish flakes easily, turning once. Cooking time will depend on thickness; do not overcook.

Spread the yogurt dill sauce over the salmon before serving.

Serves 6.