Spiced crusted salmon with cucumber yogurt

Cooking Fish Spiced crusted salmon with cucumber yogurt

Detailed step-by-step description of how to cook the dish "Spiced crusted salmon with cucumber yogurt". Try it by all means

Lables: High protein Low carb Low sodium Low sugar Lower gi Egg free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Squeeze excess liquid from the cucumber. Combine the cucumber, yoghurt and mint. Season with salt. Set aside.
  2. Combine the coriander, cumin, chilli and 2 tablespoons of the oil. Brush the spice mixture over both sides of the salmon. Heat a large frying pan over a medium heat. Add the salmon and cook for 3 minutes each side for medium.
  3. Combined the salad leaves, tomatoes and onion. Whisk together the remaining oil and lemon juice. Season with salt and pepper. Add dressing to the salad and toss to coat. Serve with salmon and cucumber yoghurt.

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1 Lebanese cucumber, coarsely grated
2/3 cup Greek-style yoghurt
2 tsp chopped fresh mint
Salt & freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp chilli powder
2 1/2 tbsp olive oil
4 x 250g skinless salmon fillets
100g baby Asian salad leaves
200g grape tomatoes
1 small red onion, halved, sliced
1 tbsp fresh lemon juice

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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