Grilled Salmon with Citrus & Dill Yogurt

Ingredients

• 4salmon fillets, skin on about 6 oz each
• 2 tbspolive oil
• 1 tspground coriander
• 1/2 tspground cumin
• 1lemon, halved
• 1 cupfull-fat Greek yogurt
• 2 tbspfresh dill, chopped
• 1 smallclove garlic, finely grated
• 1 tbsplemon juice
• 1orange, segmented
• 1grapefruit, segmented
• 1 smallshallot, thinly sliced
• to tastesea salt and black pepper
• to finishflaky salt

Method

1. 01

   Heat the grill to medium-high — when you can hold your hand four inches above the grate for three seconds, you're there. Pat the salmon dry. Rub with olive oil, then season with coriander, cumin, salt, and pepper. Let it sit at room temperature while the grill heats; cold fish from the fridge sticks.

2. 02

   Stir the yogurt with the dill, grated garlic, lemon juice, and a pinch of salt. The grated garlic — not minced — disperses into the yogurt without sharp bites. Taste, adjust.

3. 03

   Toss the orange and grapefruit segments with the shallot, a drizzle of olive oil, and a pinch of salt. Let the citrus weep at room temperature while you cook.

4. 04

   Place the salmon skin-side down on the grill. Don't move it. Cook undisturbed until the skin releases cleanly from the grate and the fish is most of the way through, four to five minutes. Forcing it early tears the skin off.

5. 05

   Turn the fillets briefly to mark the top, thirty seconds. Move to a plate to rest.

6. 06

   Grill the lemon halves cut-side down until charred, about a minute.