1. •1/4 cup nonfat yogurt (preferably greek)
   

2. •1 tablespoon white wine vinegar
   

3. •Kosher or sea salt and black pepper
   

4. •2 Kirby cucumbers, thinly sliced diagonally
   

5. •2 ribs celery, thinly sliced diagonally
   

6. •1/4 cup fresh flat-leaf parsley
   

7. •4 small salmon steaks (about 2 pounds)
   

In a large bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and pepper.  Add the cucumbers, celery, and parsley and toss to combine.

Heat grill to medium-high.  Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Grill until opaque throughout, 5 to 6 minutes per side.  Serve with the salad.