Chipotle Salmon with Mint Yoghurt

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Chipotle Salmon with Mint Yoghurt
Bringing together smokey and cool flavours, this butter salmon with fresh mint yoghurt is a delicious red meat alternative that can be enjoyed for lunch or dinner.
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

FOR THE CHIPOTLE SPICE
  • 12.5ml oak smoked chilli flakes
  • 12.5ml dried oregano
  • 12.5ml ground cumin
  • 5ml salt
  • 5ml cayenne pepper
FOR THE SALMON
  • 800g fresh salmon fillets (4 fillets)
  • Olive oil, to brush over salmon
  • Salt to season
FOR THE CORIANDER AND MINT DRESSING
  • 30g mint
  • 30g coriander
  • 250ml double cream plain yogurt
  • Juice of half a lime
  • Sea salt, to taste
TO SERVE
  • 200g yellow tomatoes
  • Charred limes
  • Method

  • 1
    To make the chipotle spice, combine all the spices and mix well. Store in an airtight container.
  • 2
    Heat your Le Creuset Toughened Non-Stick Rectangular Grill with a drizzle of olive oil and allow the pan to come up to medium/high temperature. Season the salmon fillets with sea salt, and a drizzle of olive oil, and place each fillet skin side down and cook until the skin releases itself from the pan - about 5 minutes. The skin should be crisp and golden.
  • 3
    Turn the salmon fillets over and turn off the pan allowing the residual heat of the pan to cook them through. Add a sprinkle of chipotle spice and brush with more olive oil. Cook for about 3 minutes. Remove the fillets from the pan and serve with charred limes, fresh yellow tomatoes, and coriander mint dressing.
  • 4
    To make the dressing, blend all the ingredients together. Season to taste and adjust the lime juice if you prefer.