Grilled Salmon with Lemon Dill Sauce - Fix it Fast Meal Solution #3

 Hmm . . . Oh no!  I didn't take a picture of the final product!  It was very delicious.

Ingredients:

1/4 c Avocado Oil
1 pkt Lemon Dill Cheese Ball Mix, divided
Juice of 1 lemon (2-3 Tbsp)
2 Tbsp honey
6  4oz salmon fillets
3/4 c plain Greek yogurt
1/2 c chopped cucumber
1 Tbsp capers, rinsed & drained, optional.

Instructions:

1.  Prepare grill to medium heat.  In shallow dish, combine Avocado Oil, 2 tsp Lemon Dill Cheese Ball Mix, lemon juice and honey; salt and pepper to taste.  Whisk to combine.  Add salmon; gently toss to coat.  Let stand 10 minutes.

2.  In small bowl, combine yogurt, cucumbers, capers and remaining Lemon Dill Cheese Ball Mix; whisk until well combined.  Salt  and pepper to taste.  Set aside.

3.  Place salmon on grill, skin-side up.  Grill, turning once, 10-12 minutes or until internal temperature reaches 145 degrees F on an instant read food thermometer.  Serve topped with Lemon Dill Sauce.

Makes 6 servings.

Serve with Summer Quinoa Salad.

Make Ahead & Freeze:  Prepare through step 1; place in a gallon resealable freezer bag.  Place remaining Lemon Dill Cheese Ball Mix in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.