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Serves 4
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.
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.
