• 1/2 cup diced cucumber
• 3/4 teaspoon salt, divided
• 1 cup plain nonfat Greek yogurt
• 2 tablespoons fresh lemon juice, divided
• 1 teaspoon grated lemon peel, divided
• 1 teaspoon minced garlic, divided
• 1/4 teaspoon black pepper
• 4 (4 oz.) skinless salmon fillets

Place cucumber in small colander set over small bowl; sprinkle with 1/4 teaspoon salt.  Drain one hour.

For tzatziki sauce, stir yogurt, cucumber, 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic and 1/4 teaspoon salt in small bowl until combined.  Cover and refrigerate until ready to use.

Combine remaining 1 tablespoon lemon juice, 1/2 teaspoon lemon peel, 1/2 teaspoon garlic, 1/4 teaspoon salt and pepper in small bowl; mix well.  Rub evenly onto salmon.

Heat nonstick grill pan over medium-high heat.  Cook salmon 5 minutes per side or until fish begins to flake when tested with fork.  Serve with tzatziki sauce.

Serving Suggestion:  Serve this Mediterranean-inspired dish with fresh vegetables or a savory salad, if desired.  (Makes 4 servings)