Bringing together smokey and cool flavours, this butter salmon with fresh mint yoghurt is a delicious red meat alternative that can be enjoyed for lunch or dinner.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
FOR THE CHIPOTLE SPICE
- 12.5ml oak smoked chilli flakes
- 12.5ml dried oregano
- 12.5ml ground cumin
- 5ml salt
- 5ml cayenne pepper
FOR THE SALMON
- 800g fresh salmon fillets (4 fillets)
- Olive oil, to brush over salmon
- Salt to season
FOR THE CORIANDER AND MINT DRESSING
- 30g mint
- 30g coriander
- 250ml double cream plain yogurt
- Juice of half a lime
- Sea salt, to taste
TO SERVE
- 200g yellow tomatoes
- Charred limes
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Method
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1To make the chipotle spice, combine all the spices and mix well. Store in an airtight container.
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2Heat your Le Creuset Toughened Non-Stick Rectangular Grill with a drizzle of olive oil and allow the pan to come up to medium/high temperature. Season the salmon fillets with sea salt, and a drizzle of olive oil, and place each fillet skin side down and cook until the skin releases itself from the pan - about 5 minutes. The skin should be crisp and golden.
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3Turn the salmon fillets over and turn off the pan allowing the residual heat of the pan to cook them through. Add a sprinkle of chipotle spice and brush with more olive oil. Cook for about 3 minutes. Remove the fillets from the pan and serve with charred limes, fresh yellow tomatoes, and coriander mint dressing.
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4To make the dressing, blend all the ingredients together. Season to taste and adjust the lime juice if you prefer.
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