Curry Grilled Salmon with Creamy Cucumber Sauce

This one is from Canadian Living Magazine:

4 wild Pacific pink salmon fillets
2 tbsp. olive oil, divided
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1 tbsp. curry powder
1/2 cup plain yogurt
1/2 cup diced English cucumber
2 tbsp. fresh basil, chopped
2 tbsp. fresh mint, chopped
1 tbsp. each lemon zest and lemon juice
1 1/2 tsp. sugar

1. Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tbsp. olice oil. Season with 1/4 tsp. salt and 1/8 tsp. of pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.

2. In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice, sugar, salt, and pepper. Mix well.

3. Grill the salmon with the lid closed for 4 to 5 minutes or until it is just cooked through. Serve with the yogurt sauce.

If it is not barbecue season you can cook the salmon unter the broiler!