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Salmon with Minted Yoghurt HT CD MC 15mins
Serves 4
Hot Cold
Fish Main Course
Vegetables Herbs
Healthy Eating Gluten Wheat Free Eggless
Ingredients
4 Fresh Salmon Steaks 120ml/4fl.oz. Plain Yogurt 50g/2oz Cucumber, finely
chopped 1 heaped teasp Freshly chopped
Mint Salt and Pepper Olive Oil Fresh Mint springs to garnish Instructions 1. Preheat the grill to hot. 2. In a small bowl, mix together the yogurt, cucumber,
mint, salt and pepper. Cover
and refrigerate until ready to serve. 3. Season the fish with salt and pepper, place on the grill rack
and drizzle with a little olive oil. Grill
for 4 to 6 minutes depending on the thickness of the fish. Turn the fish over,
drizzle with a little more olive oil and continue to cook for a further 4
minutes or until cooked through. 4. To serve hot - transfer to warmed plates, garnish with the
sprigs of mint and a large spoonful of the yogurt sauce. To serve cold – transfer the fish to a dish, cover
and allow to cool at room temperature. Chill until ready to serve. Serve
garnished as above.
Serving suggestions: Accompaniments: Boiled Potatoes and Green Beans Dessert: Bananas Foster
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
