Grilled Salmon With Herbed Yogurt Sauce

Known for its distinct deep orange-red color, fatty fish like salmon tends to have a slightly more assertive flavour and this lingering fishy taste can be unappetizing to some. But fear not fish haters, for this mild tangy herb greek yogurt sauce might just be the trigger to awakening your inner pescatarian!
Creamy yet light, Farmer’s Union greek yogurt is an excellent source of proteins, probiotics and calcium. Adding a natural healthy spin to any dish, greek yogurt gives that slight tangy flavour rather than a sour punch. Just mix it into the nutritious green blend of herbs and it becomes the perfect solution to complement that “fishy-ness” of the salmon.
Adding on to the numerous health benefits in the sauce, salmon is also packed with an impressive list of omega-3 fatty acids, proteins and nutrients. Grilling is one quick way to bring out the rich moist flavours of salmon meat and together with its beautifully browned crisp skin – it’s just the perfect melt-in-your-mouth meal.
Crispy on the outside and juicy inside, enjoy this harmonious mix of textures together with generous servings of green herb yogurt sauce. With just a handful of simple ingredients, you can easily whip up this elegant-looking, nutrients-rich dish in just half an hour!
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Ingredients

Adjust Servings
2salmon fillets (200g each)
150g Farmers Union Greek Style Yogurt
20g watercress leaves
5g coriander leaves
5g mint leaves
1stalk lemongrass
1Japanese cucumber (diced)
100g cherry tomatoes (halved)
50g black olives (pitted)
1small red onion
4tbsp Italian vinaigrette (plus more for garnish)
Kosher salt and black pepper to taste

Directions

1.

In a food processor, blend 20g watercress leaves, 5g coriander leaves, 5g mint leaves, 1 stalk lemongrass with 50g Farmers Union Greek Style Yogurt.
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2.

Pour into a bowl and fold in the remaining 100g Farmers Union Greek Style Yogurt.
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3.

Season with kosher salt and black pepper to taste.
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4.

Cut 1 small red onion into wedges and separate the layers.
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5.

In a salad bowl, mix 1 diced japanese cucumber, 100g halved cherry tomatoes, 50g black pitted olives, 100g diced feta and red onion.
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6.

Season salmon fillets with ½ tsp kosher salt and ¼ tsp cracked black pepper.
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7.

Heat a pan on medium heat. Place salmon skin side down for 3 minutes. Flip over and cook for a further 3 minutes.
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8.

Dress salad with 4 tbsp Italian vinaigrette.
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9.

Spread the herbed yogurt sauce on the plate.
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10.

Place salmon skin side up on it.
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11.

Arrange the salad around the salmon.
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12.

Drizzle a bit of Italian vinaigrette around the herbed yogurt sauce.
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13.

Serve immediately.
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