Grilled Salmon With Cucumber and Celery Salad

Ingredients:

1/4 cup nonfat yogurt (preferably Greek)
1 tablespoon white wine vinegar
kosher salt and black pepper
2 Kirby cucumbers, thinly sliced on the diagonal
2 ribs celery, thinly sliced on the diagonal
1/4 cup fresh flat-leaf parsley
4 small salmon steaks (about 2 pounds)


Directions:

In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.

Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.