Description
Pan-fried Salmon served with Vegetables, Roasted Vine Tomatoes and Dill Yoghurt
Ingredients
Dill Yoghurt
1 C (250 ml) thick plain yoghurt
salt and freshly milled black pepper, to taste
1 clove garlic, crushed
2 Tbsp (30 ml) olive oil
4 tsp (20 ml) fresh dill, finely chopped
Pan-fried Salmon
3 Tbsp (45 ml) olive oil
Maldon salt and freshly milled black pepper, to taste
4 salmon fillets, skins removed
vine tomatoes, roasted, to serve
mixed vegetables, roasted, to serve
Instructions
Dill Yoghurt
Mix together all the ingredients for the dill-yoghurt sauce and refrigerate until needed.
Pan-fried Salmon
In a large frying pan, heat the oil over medium heat. Season the salmon and fry for about 4 minutes until just cooked. Turn the fish with a spatula and cook for a further 2 minutes.
Transfer the salmon to a serving dish and serve with the roasted tomatoes, roasted vegetables and the dill-yoghurt sauce.
