1. In a small bowl, stir together yogurt, shallots, garlic, lemon zest, and turmeric. Set aside.
2. Preheat grill to medium-high. Examine steaks for pin bones by rubbing fingers over surface; remove any bones with tweezers.
3. Brush salmon with half the oil and season with salt and pepper. If outer layer of endive leaves is wilted, remove and discard. Brush endives with remaining oil and season with salt. Grill salmon until cooked through, about 4 to 5 minutes on each side. Grill endives until lightly charred and tender, about 3 to 5 minutes on each side.
4. Divide salmon and endives among 4 plates and serve with turmeric sauce on the side.
Source: Hannaford fresh Magazine, May - June 2015