Salmon with Zingy Yoghurt Dressing
Simple baked salmon, infused with zingy limes and topped with a creamy, lime packed yoghurt dressing for me is a marriage made in heaven. It is also possible to use a plain, non dairy alternative style yoghurt for the dressing, or if plain is impossible to find, try a coconut non dairy brand as this will be just perfect.
Ingredients
-
1 large salmon fillet (enough to feed 6)- skinned and all bones removed
-
Zest and juice 2 large limes
-
Olive oil
-
Sea salt
-
Freshly ground black pepper
-
Zingy Yoghurt Dressing
-
500gm of thick plain yoghurt/labneh- or non dairy alternative
-
2 large fresh limes- zest of two and juice of one
Instructions
-
Prepare salmon:
-
01 Remove skin and all bones. Place in a oiled baking dish, season lightly with salt and black pepper, dousing well with lots of fresh lime juice and zest. Leave to one side for up to 30 minutes to absorb the lime flavour.
-
Prepare Zingy yoghurt dressing:
-
02 Mix yoghurt, lime juice and zest. Do not add too much lime juice, as this dressing should be thick. Check the taste also as you do not want it too acidic. Keep refrigerated until required.
-
To cook:
-
03 Bake fish uncovered in a moderate oven for approximately 20-25 minutes, depending on how well cooked you like to eat salmon.
-
04 Serve hot or cold with the zingy yoghurt dressing, a vegetable or salad of your choice and extra fresh lime wedges.
Notes
Eyebrow tweezers are a brilliant instrument for removing those fine, slippery fish bones we find in salmon or any fish to be exact – I recommend you always keep an extra pair in the kitchen draw especially for this job! Regarding the cooking time, I leave the final choice to the cook, as some like their salmon pink and moist in the middle (traditional) and others prefer it well cooked. I believe the choice is very personal, so do what it best for you, family or guests.
