Grilled Salmon in Ciabatta

Ingredients: (Serves 4)
Juice of 1 lime
3 tablespoons chopped fresh basil
4 (4 ounce) skinless salmon fillets
2 1/2 tablespoons plain low-fat yogurt
2 1/2 tablespoons low-fat mayonnaise
1/2 teaspoon finely grated lime zest
4 ciabatta or whole-wheat rolls, about 2 ounces each
Salt and pepper
Mixed salad leaves, such as arugula, baby spinach, and red chard  

Directions:
1    Mix together the lime juice, 2 tablespoons of the basil, and salt and pepper to taste in a shallow, nonmetallic dish. Add the salmon fillets and turn them in the mixture to coat well all over. Cover and leave to marinate in the refrigerator for 30 minutes.
2    Meanwhile, mix together the yogurt, mayonnaise, lime zest, and remaining tablespoon basil in a small bowl. Season lightly with salt and pepper. Cover and refrigerate until needed.
3    Preheat the grill to medium-high. Remove the salmon fillets from the marinade and place them on a clean, well-oiled rack. Brush the salmon with a little of the marinade, then grill until the fish it’s just cooked and the flesh is beginning to flake, about 4 to 5 minutes on each side. Brush the marinade again after you have turned the fillets. While the fish is cooking, wrap the ciabatta rolls in foil and warm them for 5 minutes.
4    Split the ciabatta rolls in half and spread the cut sides with the basil mayonnaise. Put a cooked salmon fillet on the bottom half of each roll and top with a few mixed salad leaves. Put the top half of each roll in place and serve immediately.

Per serving: 356 cal, 13 g fat (2 g sat), 30 g carbs, 28 g protein, 2 g fiber, 78 g chol, 429 mg sodium