1 cup Chobani® Non-Fat Plain Greek Yogurt
1 tablespoon yellow curry powder
½ teaspoon minced garlic
2 teaspoons fresh lemon juice
1 pinch kosher salt
1 pinch fresh ground black pepper
1 ½ pounds salmon fillets with skin off
2 cups Chobani® Non-Fat Plain Greek Yogurt
½ cup medium diced pineapple
¼ cup small diced red onion
1 tablespoon small diced jalapeno
1 tablespoon fresh lime juice
1 teaspoon lime zest
2 tablespoons fresh cilantro
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Combine all marinade ingredients in a bowl and mix thoroughly. Coat salmon with curry yogurt marinade on all sides. Cover salmon and place in the fridge for up to 2 hours to tenderize and impart flavor.
Clean and oil grill grate with a paper towel, and turn grill on high heat.
Remove salmon from refrigerator and wipe off excess marinade from the salmon. Season with salt and pepper on all sides.
Place salmon top down on well-oiled grill grates and do not touch for 2-3 minutes. Using a spatula, scrape underneath the salmon filet to lift it up off the grates so it does not stick. Flip it over onto freshly oiled grill grates and cook for another 2-3 minutes. Salmon should reach an internal temperature of 145ºF.
Combine all ingredients in a bowl and mix until fully incorporated. Serve pineapple raita with grilled salmon.