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The New Zealand Herald - - FRONT PAGE -

Spiced salmon with cit­rus yo­ghurt Serves 4 Spice mix

1 clove gar­lic, crushed

1 Tbsp picked thyme leaves

1 Tbsp chopped rose­mary leaves ½ Tbsp dried oregano

1 Tbsp pa­prika

½ Tbsp cumin seeds

½ tsp flaky salt

4 salmon fil­lets, pin-boned, skin on (about 150g each, cut from the thick­est part of a side of salmon) Oil, for pan-fry­ing

1 cup Greek-style yo­ghurt, plain and unsweet­ened Finely grated zest of

1 orange and 1 lime Lime wedges, for


1 Com­bine all the spice mix in­gre­di­ents to­gether in a small bowl.

2 Coat the salmon flesh in spice mix.

3 Heat a dash of oil in a large fry­ing pan over medium heat. Place in the salmon fil­lets, skin side down and pan-fry for 2-3 min­utes. Turn salmon and pan-fry for an­other 2 min­utes, or un­til the salmon is cooked to your lik­ing.

4 In a small bowl, mix to­gether the yo­ghurt and orange and lime zest.

5 Serve salmon with the cit­rus yo­ghurt, lime wedges and a salad of sliced av­o­cado, wa­ter­cress, shred­ded apple and a lit­tle fresh dill. Very thinly sliced fen­nel bulb is great too. Recipe by Kathy Pater­son Pho­tog­ra­phy & styling by Tam West Back­ground colour: Re­sene Dou­ble Pavlova

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