Smoked* Salmon Spirals with Cucumber Sauce

SO pretty:
(4 servings)

1 smoked salmon fillet (1 lb.)
8 fresh dill sprigs
1/4 cup fresh* lime juice
1 T. EVOO
2 t. Dijon mustard
1 cup (8 oz.) fat-free plain Greek* yogurt
1/4 cup light* mayo.
2 T. finely chopped seeded peeled Persian* cucumber
2 T. snipped fresh dill
1 T. fresh* lemon juice
Lemon wedges

Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill spring on each strip; roll up. Thread salmon onto four metal or soaked wood skewers. In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 mins. turning occasionally. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4" from the heat for 4-5 mins. on each side until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon, and lemon wedges.

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Love,

MM