Low calorie and really good for you. The salmon stays lovely and moist. Serve with asparagus and new potatoes.
Salmon with Dill & Capers – to serve 8 (but easy to adapt for less)
- 140g Greek yogurt
- 2 tbsp Dijon mustard
- zest 1 lemon
- 1 tbsp chopped dill
- 1 tbsp small capers, lightly chopped
- 8 portions of fresh salmon, scaled
- lemon wedges to serve
Mix the yogurt, mustard, lemon zest, dill and capers together and season with pepper. Use this mixture to coat the salmon really well.
Either grill the salmon on foil for 6-8 minutes (no need to turn) or barbecue for 3-4 minutes on each side (we recommend a fish grill).
Serve with the lemon wedges and some green veg and salad.
Wine Suggestion: This would work with a medium-bodied unoaked Chardonnay, like a Macon-Villages from Burgundy. Nothing too complex as you don’t want to overwhelm the flavours of the delicate salmon.
(Original recipe from BBC Good Food)