Spiced salmon with citrus yoghurt

Name: Spiced salmon with citrus yoghurt
Yield: 4
Ingredients: 1 Garlic clove, crushed; 1 Tbsp Thyme leaves; 1 Tbsp Rosemary, chopped leaves; ½ Tbsp Dried oregano; 1 Tbsp Paprika; ½ Tbsp Cumin seeds; ½ tsp Flaky sea salt; 4 Boneless salmon fillets, skin on, about 150g each, cut from the thickest part of a side of salmon (Main); 1 dash Oil, for pan frying; 1 cup Greek-style plain yoghurt, unsweetened; 1 Orange, finely grated zest only; 1 Lime, finely grated zest only; 1 Lime, in wedges, for squeezing

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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For the spice mix

1	Garlic clove, crushed
1 Tbsp	Thyme leaves
1 Tbsp	Rosemary, chopped leaves
½ Tbsp	Dried oregano
1 Tbsp	Paprika
½ Tbsp	Cumin seeds
½ tsp	Flaky sea salt

For the salmon and greens

4	Boneless salmon fillets, skin on, about 150g each, cut from the thickest part of a side of salmon (Main)
1 dash	Oil, for pan frying
1 cup	Greek-style plain yoghurt, unsweetened
1	Orange, finely grated zest only
1	Lime, finely grated zest only
1	Lime, in wedges, for squeezing

Directions

Combine all the spice mix ingredients together in a small bowl.
Coat the salmon flesh in spice mix.
Heat a dash of oil in a large frying pan over medium heat. Place in the salmon fillets, skin side down, and pan-fry for 2-3 minutes. Turn salmon and pan-fry for another 2 minutes, or until the salmon is cooked to your liking.
In a small bowl, mix together the yoghurt and orange and lime zest.
Serve salmon with the citrus yoghurt, lime wedges and a salad of sliced avocado, watercress, shredded apple and a little fresh dill. Very thinly sliced fennel bulb is great too.