Inside Sport - - IN­SIDER -

Serves 4

Cost per serve $6.60

Time to make 25 mins

1/2 cup low-fat nat­u­ral yo­ghurt

2 ta­ble­spoons whole­grain mus­tard

2 tea­spoons baby ca­pers

1/4 cup chopped dill

1/2 red onion, thinly sliced

1 Le­banese cu­cum­ber, halved, thinly sliced di­ag­o­nally

2 ta­ble­spoons white wine vine­gar

2 tea­spoons canola oil

4 x 140g salmon-tail fil­lets (the thin tri­an­gu­lar pieces), halved length­ways

4 dark rye rolls, halved, lightly toasted

2 cups rocket lemon wedges, to serve 1 Stir yo­ghurt, mus­tard, ca­pers and dill in a small bowl to make dill–caper sauce; set aside. 2 Place sliced red onion and cu­cum­ber in a small bowl with white wine vine­gar; leave for ten min­utes to make a pickle. 3 Set a large non-stick fry­ing pan over high heat. Add canola oil and heat. Add salmon-tail fil­lets and cook for two–three min­utes per side, or un­til golden brown and cooked to your lik­ing. 4 Di­vide rocket and re­served dill–caper sauce among rolls. Add a salmon fil­let to each, top with pick­led onion and cu­cum­ber, and serve with lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.