BBQ season begins
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