Curry-rubbed Salmon with Minted Yoghurt Sauce

Serves 4-6 INGREDIENTS:

500G salmon fillet, skin on 1 tbsp canola oil

¼ teaspoon curry powder ¼ teaspoon ground cumin ¼ teaspoon turmeric salt and pepper to taste lemon wedge sprigs of cilantro

MINTED YOGHURT SAUCE

¼ cup yoghurt 2 teaspoons fresh mint 1 tablespoons olive oil salt and pepper

Rub the salmon fillet with curry powder, ground cumin, turmeric, and olive oil. Season with salt and pepper. Sear the salmon on a hot grill pan, skin side first, then cook on low heat. Allow the skin to crisp up and cook according to desired doneness. For the minted yoghurt sauce, mix all the ingredients together well and season. Top with fresh cilantro and serve with a side salad, lemon wedge, and the minted yoghurt sauce.