1/2 tsp. finely shredded lemon peel
1 (8 oz.) carton plain lowfat yogurt
1/4 c. sliced green onions
1/4 c. snipped fresh dill or 1 tsp. dried dill weed
1 tbsp. capers

In a small mixing bowl, combine lemon peel, yogurt, green onions, dill and capers. Add half the mixture to the blender container; cover and blend until smooth. Stir into remaining mixture in the bowl.

16 oz. fresh or frozen salmon fillet, skinned and thawed (about 1 inch
thick) or 4 salmon steaks may be used, each about 1 inch thick
1 tbsp. olive oil

Cut salmon fillets into 4 portions; brush with olive oil. Spray grill rack with non-stick spray coating. Grill salmon over medium-hot coals for 5 minutes. Turn salmon. Grill 5 to 7 minutes more until fish just flakes with a fork.

TO SERVE: Spoon about 2 tablespoons of sauce onto each dinner plate. Top with salmon. Serve with rice and grilled lemon slices. Slices of lemon may be grilled by adding lemon slices to the grill when you turn the fish. Store any remaining sauce covered in the refrigerator for use as a salad dressing or meat accompaniment. Makes 4 servings.