Grilled Salmon with Yoghurt Mint & Mashed Sweet Potato

After a long busy week....well hello rainy saturday. Let's just stay home, read a book, watch dvd and cook. We got the recipe from myrecipes.com and marthastewart.com

For Salmon and Yoghurt Mint sauce:

• 1 1/2 cups plain low-fat yogurt
• 1/2 cucumber, peeled, seeded and diced
• 2 tablespoons finely chopped fresh mint leaves
• 1 small clove garlic, finely chopped
• Salt and pepper
• 4 6-oz. salmon fillets, about 1 inch thick

1. Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.
2. We used grilled pan for the Salmon. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, cooked for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.

And...for Mashed Sweet Potato:

• 2 medium sweet potatoes, peeled and cut into 2-inch chunks
• 1/2 cup half-and-half
• 3 tablespoons butter
• 2 tablespoons light-brown sugar (it's up to you if you want to put sugar or not, for me sweet potato is already sweet...so no need brown sugar)
• Coarse salt and ground pepper

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket, bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover, steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine, remove from heat. Add to drained sweet potatoes, and mash just until smooth, season with salt and pepper.

It's light, go have a try :)