Marinated Salmon Fillets
These Raspberry Yogurt & Herb Marinated Salmon Fillets from Theodore Kyriakou are moist, tender and give a fantastic burst of flavour.
Combine the yogurt, dill, chilli flakes and lemon zest in a zip-close plastic bag and mix well. Add the fillets. Squeeze out the air and seal the bag. Turn to coat the fillets. Refrigerate for at least 2 hours or preferably overnight.
Pre-heat the grill. Remove the salmon fillets from the marinade and place on a plate, scraping off the marinade from the skin and sprinkling with sea salt flakes. This makes the skin crispy.
Heat butter and olive oil in a frying pan over a medium to high heat. Cook salmon, skin-side down, for 4-5 minutes depending on thickness. Place the pan under a hot grill and cook for 3 minutes. Test with a fork: if the salmon flakes, it’s ready.
Adjust the seasoning if needed.
Theodore says: “I like eating the salmon pink in the middle with some rice pilaf.”Print