This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there. Try this glaze on: Shrimp, black bass, or snapper fillets, chicken pieces, or lamb chops.
Recipe information
Yield
4 servings
Ingredients
2
2
1
½
1
1
2
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and ¼ cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
Step 2
Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.