Salmon Souvlaki with Greek Yogurt Dipping Sauce

Wild sockeye salmon has a wonderful flavor and texture – much more flavorful with a denser texture than the pale, fairly tasteless farm-raised salmon.

I like to prepare salmon simply – using a few ingredients to highlight the vibrant flavor of the fish without detracting from its essence.

For the salmon marinade:

2 1/3lb portions of sockeye salmon
2 TBSPs extra virgin olive oil
2 tsps red wine vinegar
2 tsps lemon juice
1/2 tsp dried thyme or 4 sprigs of fresh thyme
1/4 tsp dried oregano or 2 springs of fresh oregano
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced

Mix together and marinate for about 20 minutes

For the dipping sauce, mixed together:

1 7oz container Full Fat (yes, full fat – it's that much better) Greek yogurt
1 tsp garlic powder
2 TBSPS fresh mint, chiffonade
1 TBSP lemon juice

To cook the salmon, in a sauté pan, heat about 1 TBSP olive oil. Lay salmon on hot oil and cook to your desired doneness.

Enjoy!