This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Recipe information
Yield
4 servings
Ingredients
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 1/4 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.
Recipe notes
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