Instructions: Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with oil, salt and pepper. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds.

Thinly slice. Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices. Garnish with additional dill if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.