- 1/2 cup diced cucumber
- 3/4 teaspoon salt, divided
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon grated lemon peel, divided
- 1 teaspoon minced garlic, divided
- 1/4 teaspoon black pepper
- 4 (4 oz.) skinless salmon fillets
Place cucumber in small colander set over small bowl; sprinkle with 1/4 teaspoon salt. Drain one hour.
For tzatziki sauce, stir yogurt, cucumber, 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic and 1/4 teaspoon salt in small bowl until combined. Cover and refrigerate until ready to use.
Combine remaining 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic, 1/4 teaspoon salt and pepper in small bowl; mix well. Rub evenly onto salmon.
Heat nonstick grill pan over medium-high heat. Cook salmon 5 minutes per side or until fish begins to flake when tested with fork. Serve with tzatziki sauce.
Serving Suggestion: Serve this Mediterranean-inspired dish with fresh vegetables or a savory salad, if desired. (Makes 4 servings)